,,! ,,cook+ ,,manual ,,( ,,practical ,,directions ,,= ,,economical ,,e-,,day ,,cook]y4 ,,by ,,juliet ,,corson4 ,,sup]9t5d5t ,,( ,,! ,,new ,,york ,,cook+ ,,s*ool4 ,h[ well c we live1 if we are mod]ately poor8 ,,new ,,york3 ,,dodd1 ,,mead ,,company1 #gea ,,broadway4 #ahgg4 ,,copyright ,,by ,,juliet ,,corson #ahgg4 ,,preface4 ,?is book is int5d$ = ! use ( ^? h\sekeep]s & cooks :o wi% to "k h[ to make ! mo/ :olesome & palatable di%es at ! lea/ possible co/4 ,9 cook]y ?is fact %\ld be rememb]$ above all o!rs2 ,a ,,good ,,cook ,,nev] ,,wa/es4 ,x is h] pride to make ! mo/ ( ev]y?+ 9 ! %ape ( food entru/$ to h] c>e2 & h] pleasure to s]ve x 9 ! mo/ appetiz+ =m4 ,9 no o!r way c %e prove h] excell5ce2 = poor cooks are always wa/eful & extravagant4 ,h\sekeep]s c safely make ?is book a guide = ^? ( _! cooks :o are will+ to le>n new & good me?ods ( cook+ famili> foods4 ,le/ x %\ld be said t undue pref]5ce is giv5 to =eign ways ( cook+1 ! au?or begs h] read]s to rememb] h[ mu* ( ! success ( any di% dep5ds ^u its ta/e2 if x is well-flavor$1 & palatably season$1 ! eat]s ( x d n closely criticise its compon5t p>ts4 ,x is j !re t b5efit is d]iv$ f ,european cul9>y skill2 ! judici\s use ( a few inexp5sive sweet h]bs1 & savory sauces1 w raise a side di%1 made f ! *eape/ cut ( meat1 9 gu/atory excell5ce f> above a badly cook$ port]h\se /eak1 or a l>ge b poorly flavor$ roa/4 ,because ! art ( utiliz+ e "p ( food is em95tly ,fr5*1 ! ,,new ,,york ,,cook+ ,,s*ool plan has be5 to adapt =eign ?rift to home kit*5 use4 ,to provide en\gh at ea* meal2 to cook & s]ve x s z to invite appetite2 to make a h&some & agreeable di% out ( ! mat]ials :i* ! av]age cook w\ld give away at ! door1 or ?r[ among ! g>bage2 all are accompli%m5ts t our ,am]ican wives & daught]s w be glad to le>n f _! ,european si/]s4 ,! day has pass$ = reg>d+ cook+ z a m5ial & vulg> labor2 & ^? :o give "s ?\ght to _! daily food usually ga9 9 vigor & *e]fulness4 ,x is a truism t food is conc5trat$ =ce4 ,! manipulation ( a motive p[] capable ( invigorat+ bo? body & m9d1 is an occupation wor?y to employ intellig5ce & skill4 ,9 c\ntries :]e ! p dep5d ^u meagre supplies ?is art is br\ght to p]fection4 ,! pot-au-feu ( ,france & ,switz]l&1 ! olla podrida ( ,spa91 ! bors* ( ,pol&1 ! ts*i ( ,russia1 ! mac>oni ( ,italy1 ! cr[die ( ,scotl&1 all are practical examples ( ?is fact4 ,9 no c\ntry 9 ! _w is !re su* an abundance ( food z 9 ,am]ica2 all ! ne$ful +r$i5ts = mak+ ^! national di%es1 or _! equival5ts1 c be f\nd 9 ! m>kets ( our cities1 & mo/ ( !m are ! products ( ?is c\ntry4 ,?is be+ true1 !re is no reason :y ,am]ican cook]y %\ld be s comp>atively limit$--:y ! "q ( :at %all we h = d9n] to-day8 %\ld be ! despair ( ! inexp]i5c$ h\sekeep]4 ,if 9 no o!r l& is !re su* pr(usion ( food1 c]ta9ly 9 none is s mu* wa/$ f %e] ignorance1 & spoil$ by bad cook+4 ,9 ,europe prov9ces w\ld live ^u :at t[ns wa/e "h4 ,! v h]bs ( ! field 9 ! h&s ( a skilful cook c be trans=m$ into palatable & nutriti\s vi&s4 ,! pla9e/ & *eape/ mat]ials c be prep>$ = ! table 9 an appetiz+ & satisfactory =m4 ,let our read]s te/ ?is fact by cook+ accord+ to ! receipt any di% nam$ 9 ! *apt] ^u ,,*eap ,,di%es ,,)\t ,,meat1 & ! au?or w /ake h] cul9>y reputation t ! food s prep>$ w be bo? palatable & n\ri%+4 ,_m p]sons reg>d ! practice ( s]v+ sev]al di%es at a meal z tr\blesome & exp5sive4 ,! fir/ objection may hold good2 b ! be/ results 9 any direction are nev] ga9$ )\t tr\ble4 ,! second is :olly unt5able2 s\p1 fi%1 vegetables1 & bread1 are all less co/ly ?an heavy jo9ts ( meat2 if hung] c be p>tly satisfi$ on !m1 & x is true t a ?ick slice ( bread & a b[l ( s\p w cont5t ! hungrie/ /oma*1 less meat w be requir$1 & consequ5tly less exp5se incurr$4 ,?is is an excell5t reason :y ! h\sewife %\ld n sp5d ! bulk ( h] m>ket money on a l>ge roa/ ( beef1 or a leg ( mutton1 b %\ld r divide ! am\nt among ! diff]5t di%es ( s\p1 fi%1 a rag\t1 or /ew ( "s *eap cut ( meat1 & a few vegetables2 & n[ & !n indulge 9 a pla9 pudd+1 or a little fruit = dess]t4 ,) judici\s m>ket+ & prop] cook+1 ! food ( our well-to-d classes might be made f> bett] ?an two-?irds ( t n[ s]v$ on ! tables ( ! weal?y2 & ! poor might le>n t _! scrag-end ( mutton w\ld furni% !m ) at lea/ ?ree di%es4 ,to =w>d 9 "s measure ?is result1 ! pres5t collection ( ,,cook+ ,,s*ool receipts is (f]$ to ! public1 ) ! assurance t e "o giv5 has be5 te/$ by ! au?or1 & is complete 9 e detail1 z economical z c>e & use c make x1 & pla9 en\gh = ord9>y h\seholds4 ,! quantities m5tion$ 9 ! v>i\s receipts are calculat$ to s]ve = a family ( eight p]sons1 :5 two or m di%es con/itute a d9n]1 ) ! addition ( s\p2 ( c\rse :5 only "o di% is to =m ! meal1 ) bread & vegetables1 a l>g] quantity mu/ be all[$4 ,communications f all p>ts ( ! c\ntry /ate t ! pr9ciples ( kit*5 economy z taught 9 ! ,,new ,,york ,,cook+ ,,s*ool & widely dissem9at$ by ! press1 h be5 put into practice 9 _m families1 to ! great improvem5t ( heal? & temp]2 = an illy f$ man c nei!r be /rong nor *e]ful2 ! h\rs sp5t at table %\ld be full ( h>mony & cont5t1 or ! meal w fail to meet ! requirem5ts ( ! body4 ,! "q ( ! h\r is ,h[ well c we live1 if we are mod]ately poor8 ,! au?or ( ,,! ,,cook+ ,,s*ool ,,manual is do+ h] be/ to answ] x satisfactorily4 ,%e has work$ e>ne/ly 9 a comp>atively new field ( labor1 & %e prays t /rong h&s may unite 9 ! ef=t to %[ h[ excell5t a ?+ x is to make ! be/ & mo/ ( ! b\ntiful supply our c\ntry's teem+ bosom be>s at e h>ve/ tide4 ,,cont5ts4 ,,*apt] ,i4 ,,g5]al ,,rules ,,= ,,m>ket+4 ,,page ,meats--,p\ltry--,game--,fi%--,vegetable s--,fruit--,sweet ,h]bs #ae ,,*apt] ,,ii4 ,,s\p4 ,g5]al ,/ock--,flavor+1 ?ick5+1 & color+ ,s\ps--,consomm--,v]micelli & ,mac>oni ,s\p--,rice & ,tomato ,s\p--,scot* ,bro? )\t ,meat--,scot* ,bro? ) ,meat--,sp9a* ,s\p--,sorrel ,s\p--,pea ,s\p--,l5til ,s\p #bb ,,*apt] ,,iii4 ,fi%4 ,bak$ ,blackfi%--,broil$ ,%ad ) ,matre d'hotel ,butt]-- ,fri$ ,smelts--,fillet ( ,sole au grat9--,fi% ,*[d]1 ,/4 ,james /yle--,club ,h\se ,fi% ,cakes--,s>d9e ,s&wi*es-- ,w>m$ up ,boil$ ,fi%1 ) ,dut* ,sauce #ca ,,*apt] ,,iv4 ,,reli%es4 ,an*ovies--,s>d9es--,pickl$ ,h]r+s--,scallop$ ,oy/]s-- ,wel% ,r>ebit--,gold5 ,buck--,mock ,crab--,engli% ,bread & ,butt]--,epicurean ,butt] #cg ,,*apt] ,v4 ,,side ,,di%es ,,or ,,entr,,es4 ,beef ,/eak1 ) ,p>isian ,potatoes--,pla9 ,rump ,/eak-- ,portuguese ,beef--,bubble & ,squeak--,/ew$ ,kidneys--,h>icot or ,/ew ( ,mutton--,epigramme ( ,lamb ) ,piquante ,sauce-- ,spani% ,sauce--,kromeskys ) ,spani% ,sauce--,%eep's ,tongues ) ,sp9a*--,broil$ ,%eep's ,kidneys--,liv] ,rolls--,fri$ ,bra9s ) ,tomato ,sauce--,calf's ,liv] l>d$--,blanquette ( ,veal--,/uff$ ,brea/ ( ,veal--,pork ,cutlets ) ,rob]t ,sauce--,pork ,*ops ) ,curry--,broil$ ,pigs' ,feet--,engli% ,pork ,pie--,fri$ ,*ick51 ,spani% ,/yle--,*ick5 ,fricassee--,grill$ ,f[l--,m9c$ ,*ick5 ) ,mac>oni--,broil$ ,pigeons--,salmi ( ,duck--,civet ( ,h>e--,jugg$ ,h>e--,/uff$ ,eggs--,h[ to make ,omelettes-- ,pla9 ,omelette--,omelette ) f9e ,h]bs--,omelette ) ,ham-- ,omelette ) ,oy/]s--,omelette ) ,mu%rooms--,spani% ,omelette--,ori5tal ,omelette--,omelette ) ,pres]ves--,h[ to cook ,mac>oni--,mac>oni ) ,b*amel ,sauce--,mac>oni ,milanaise ,/yle--,mac>oni ) ,tomato ,sauce--,timbale ( ,mac>oni1 ) ,vanilla ,cream ,sauce #da ,,*apt] ,,vi4 ,,l>ge ,,roa/s4 ,roa/ ,beef ) ,york%ire ,pudd+--,roa/ ,lo9 ( ,veal /uff$--,roa/ ,lamb ) ,m9t ,sauce--,roa/ ,pork ) ,apple ,sauce--,roa/ ,turkey ) ,cranb]ry ,sauce--,roa/ ,*ick5 ) ,du*esse ,potatoes--,roa/ ,duck ) ,wat]cresses--,roa/ ,goose ) ,onion ,sauce--,roa/ ,wild ,duck--,roa/ ,p>tridge ) ,bread ,sauce #fh ,,*apt] ,,vii4 ,,boil$ ,,meats4 ,leg ( ,mutton ) ,cap] ,sauce--,boil$ ,ham ) ,madeira ,sauce-- la mode ,beef--,boil$ ,f[l ) ,oy/] ,sauce #gh ,,*apt] ,,viii4 ,,salads ,,& ,,salad ,,sauces4 ,spr+ ,salad--,wat]cress ,salad--,m9t ,salad--,caulifl[] ,salad--,d&elion ,salad--,asp>agus ,salad--,%ad-roe ,salad--,gre5 ,pea ,salad--,orange ,salad--,sp9a* ,salad--,tomato ,salad--,na/urtium ,salad--,cream ,dress+--,engli% ,salad ,sauce--,remolade--,sweet ,sauce--,piquante ,salad ,sauce--,gre5 ,remolade--,oil ,sauce--,ravigote ,sauce--,egg ,dress+--,an*ovy ,salad ,sauce--,swiss ,dress+--,spr+ ,dress+--,mayonnaise--,hot ,salad ,sauce--,roma9e ,salad ,dress+ #hc ,,*apt] ,,ix4 ,,vegetables4 ,asp>agus ) ,melt$ ,butt]--,gre5 ,peas--,/r+ ,beans--,bak$ ,beets--,brussels ,spr\ts--,/uff$ ,cabbage--,r$ ,cabbage--,bak$ ,caulifl[]--,bak$ ,turnips--,glaz$ ,onions--,mu%room ,pudd+--,boil$ ,potatoes--,lyonnaise ,potatoes--,/uff$ ,potatoes--,potato ,sn[--,b]muda ,potatoes--,broil$ ,potatoes--,s>atoga ,potatoes--,broil$ ,tomatoes--,/uff$ ,tomatoes--,fri$ ,beans--,ham & ,beans--,kolcannon--,c>rot ,/ew--,bak$ ,mu%rooms--,/uff$ ,lettuce--,/ew$ ,p>snips #ia ,,*apt] ,x4 ,,*eap ,,di%es ,,)\t ,,meat4 ,potato ,s\p--,cr[die--,peas-pudd+--,r$ ,h]r+s ) ,boil$ ,potatoes--,oatmeal ,porridge--,*eese ,pudd+--,pol5ta--,fi% ,pudd+--,l5tils--,/ew$ ,l5tils--,fri$ ,l5tils--,norfolk ,dumpl+s--,salt ,cod ) ,p>snips--,pickl$ ,mack]el--,potato ,pudd+ #aja ,,*apt] ,,xi4 ,,*eap ,,di%es ,,) ,,meat4 ,?ree ,di%es f a ,neck ( ,mutton--,b>ley ,bro? ) ,vegetables--,mutton ,/ew--,fri$ ,pudd+--,neck ( ,pork ,/uff$--,pigs' ,feet ,fri$--,pigs' ,tongue & ,bra9s--,roa/ ,tripe--,rag\t ( ,haslet--,cock-a-leeky--,italian ,*eese--,gammon ,dumpl+--,toad-9-!-hole--,bacon ,roly-,poly--,bak$ ,ox-he>t--,tripe & ,onions--,peas & ,bacon--,pot-au-,feu--,rag\t ( ,mutton #ajg ,,*apt] ,,xii4 ,,! ,,*ildr5',s ,,*apt]4 ,oatmeal ,porridge--,a good ,breakfa/--,/ew$ ,fruit--,ripe ,currants--,blackb]ry ,jam--,bak$ ,fruit--,broil$ ,*ops--,beef/eak--,broil$ ,*ick5--,boil$ ,eggs--,bak$ ,potatoes--,boil$ ,potatoes--,apple ,cake--,fruit ,f>9a--,pla9 ,cookies--,pla9 ,g+]bread--,/rawb]ry ,%ortcake--,apple ,cu/>d #aaf ,,*apt] ,,xiii4 ,,cook]y ,,= ,,invalids4 ,gruels--,arr[root ,gruel--,arr[root ,jelly--,arr[root ,w9e ,jelly--,calf's-foot ,jelly--,sago ,gruel--,sago ,milk--,tapioca ,jelly--,rice ,caudle--,refre%+ ,dr9ks--,filt]$ ,wat]--,jelly ,wat]--,flaxse$ ,lemonade--,b>ley ,wat]--,n\ri%+ ,dr9ks--,icel& ,moss--,*ocolate--,egg ,bro?--,egg ,tea--,v ,/rong ,beef ,tea--,quick ,beef ,tea--,f>9a ,gruel--,nutriti\s ,foods--,bread ,jelly--,crack]s & ,m>malade--,*ick5 ,jelly--,*ick5 ,bro?--,beef/eak ,juice--,salmon ,/eak--,broil$ ,oy/]s #abe ,,*apt] ,,xiv4 ,,bread4 ,a]at$ ,homemade ,bread--,homebrew$ ,yea/--,homemade ,bread--,milk ,bread--,rice ,bread--,potato ,bread--,pull$ ,bread--,bak+ ,p[d]--,loaf ,bread--,breakfa/ ,rolls--,tea ,biscuit--,f+] ,biscuit--,cream ,breakfa/ ,rolls--,breakfa/ ,twi/--,h[ to fre%5 /ale ,bread--,toa/ #acd ,,! ,,cook+ ,,manual4 ,,*apt] ,i4 ,,m>ket+4 ,9 ord] to m>ket intellig5tly & economically1 we mu/ be> 9 m9d ! ?ree great divisions ( foods g5]ally accept$ 9 _! consid]ation1 & endeavor to adapt !m to ! requirem5ts ( our h\seholds2 if we rememb] t c>bonace\s1 or heat-giv+ foods1 su* z ! inn] "p ( ! c]eals1 fat meat1 milk1 honey1 liv]1 grapes1 peas1 beans1 potatoes1 beets1 c>rots1 & p>snips1 are ! be/ diet = h>d /eady work]s1 & = invalids suff]+ f wa/+ diseases2 t nitrog5\s1 or fle%-=m+ foods1 su* z lean meat1 unbolt$ fl\r1 oatmeal1 eggs1 *eese1 cabbage1 caulifl[]1 onions1 sp9a*1 asp>agus1 & arti*okes1 are mo/ suitable = ^? :o "w rapidly b ) int]vals ( re/2 & t bra9-work]s %\ld subsi/ *iefly on light & dige/ible articles1 su* z fi%1 oy/]s1 fruits1 game1 & vegetables conta9+ m9]al salts 9 excess2 we c arrange ! daily m>ket+ s z to give a pleasant v>iety & at ! same "t satisfy all appetites4 ,buy only small quantities ( p]i%able ?+s su* z gre5 vegetables1 fruit1 fi%1 eggs1 cream1 & fre% butt]2 buy dry groc]ies & pres]v$ /ores 9 quantities l>ge en\gh to entitle y to :olesale prices2 & pay ca% 9 ord] to avail y\rself ( ! l[e/ m>ket price4 ,make y\r pur*ases z e>ly 9 ! day z possible 9 ord] to secure a *oice ( fre% articles2 & trade ) respectable deal]s :o give full weight & hone/ measure4 ,meats4--,:ile meats are 9 season all ! ye>1 !y are bett] at /at$ times2 = in/ance1 pork is prime 9 late autumn & w9t]2 veal %\ld be avoid$ 9 summ] = sanit>y reasons2 & ev5 our /aples1 beef & mutton1 v>y 9 quality4 ,! fle% ( heal?y animals is h>d & fre% color$1 ! fat next ! sk9 is firm & ?ick1 & ! suet or kidney-fat cle> :ite & abundant2 if ?is fat is s(t1 scant & /r+y1 ! animal has be5 poorly f$ or ov]work$4 ,beef %\ld be ( a bright r$ color1 well m>bl$ ) yell[i% fat1 & surr\nd$ ) a ?ick outside lay] ( fat2 poor beef is d>k r$1 & full ( gri/le1 & ! fat is scant & oily4 ,mutton is bright r$1 ) pl5ty ( h>d :ite fat2 poor mutton is dull r$ 9 color1 ) d>k1 muddy-look+ fat4 ,veal & pork %\ld be bright fle% color ) abundance ( h>d1 :ite1 semi-transp>5t fat2 :5 ! fat is r$di% & d>k1 ! meat is ( an inf]ior quality2 veal & pork %\ld be eat5 v fre%4 ,:5 meat ( any k9d comes into ! h\se x %\ld be hung up at once 9 "s cool1 d>k place1 & left until want$4 ,p\ltry4--,fre% p\ltry may be kn[n by its full bright eyes1 pliable feet1 & s(t moi/ sk92 ! be/ is plump1 fat1 & ne>ly :ite1 & ! gra9 ( ! fle% is f9e4 ,! feet & neck ( a "y f[l are l>ge 9 proportion to its size1 & ! tip ( ! brea/-bone is s(t1 & easily b5t betwe5 ! f+]s2 ! body ( a capon is l>ge1 fat1 & r\nd1 ! head comp>atively small1 & ! comb pale & )]$2 a "y cock1 has %ort1 loose1 s(t spurs1 & a long1 full1 bright r$ comb2 old f[ls h long1 ?9 necks & feet1 & ! fle% on ! legs & back has a purpli% %ade2 *ick5s1 capons1 & f[ls1 are always 9 season4 ,turkeys :5 good are :ite & plump1 h full brea/s & smoo? legs1 g5]ally black1 ) s(t1 loose spurs2 h5 turkeys are small]1 fatt]1 & plump]1 b ( inf]ior flavor2 full gr[n turkeys are ! be/ = bon+ & boil+1 z !y d n te> 9 dress+2 old turkeys h long hairs1 & ! fle% is purpli% :]e x %[s "u ! sk9 on ! legs & back4 ,ab\t ,m>* !y det]iorate 9 quality4 ,turkey-p\lts are t5d]1 b lack flavor4 ,"y ducks & geese are plump1 ) light1 semi-transp>5t fat1 s(t brea/-bone1 t5d] fle%1 leg jo9ts :i* w break by ! weight ( ! bird1 fre% color$ & brittle beaks1 & w9dpipes t break :5 press$ betwe5 ! ?umb & =e-f+]4 ,!y are be/ 9 fall & w9t]4 ,"y pigeons h light r$ fle% ^u ! brea/1 & full1 fre% color$ legs2 :5 ! legs are ?91 & ! brea/ is v d>k1 ! birds are old4 ,squabs are t5d] & delici\s4 ,! giblets ( p\ltry consi/ ( ! head1 neck1 w+s1 feet1 gizz>d1 he>t1 & liv]2 & make good s\p1 fricassees1 pies1 & v>i\s entres1 or side di%es4 ,game4--,f9e game birds are always heavy = _! size2 ! fle% ( ! brea/ is firm & plump1 ! sk9 cle>2 & if a few fea!rs be pluck$ f ! inside ( ! leg & ar\nd ! v5t1 ! fle% ( fre%ly kill$ birds w be fat & fre% color$2 if x is d>k1 & discolor$1 ! game has be5 hung a long "t4 ,! w+s ( good ducks1 geese1 pheasants1 & woodcock are t5d] to ! t\*2 ! tips ( ! long w+ fea!rs ( p>tridges are po9t$ 9 "y birds1 & r\nd 9 old ones4 ,quail1 snipe1 & small birds %\ld h full t5d] brea/s4 ,"y rabbits & h>es h %ort necks1 ?ick knees1 & =epaws :i* c be easily brok52 old ones are v poor4 ,buffalo meat is some:at simil> 9 appe>ance to beef1 save t ! fle% is d>k]1 & ! fat r$d]2 x is t5d] & juicy :5 x has be5 kept long en\gh1 say ab\t two mon?s 9 w9t]2 ! tongue1 :5 cur$1 is excell5t4 ,v5ison %\ld be t5d]1 & v fat1 or x w be dry & ta/eless4 ,be> meat1 :5 fat & t5d]1 is savory & n\ri%+4 ,fi%4--,sea fi%1 & ^? :i* live 9 bo? salt & fre% wat]1 su* z salmon1 %ad1 & smelts1 are ! f9e/ flavor$2 ! muddy ta/e ( "s fre% wat] species c be ov]come by soak+ !m 9 cold wat] & salt = two h\rs or m be=e cook+2 all k9ds are be/ j be=e spawn+1 ! fle% becom+ poor & wat]y aft] t p]iod4 ,fre% fi% h firm fle%1 rigid f9s1 bright1 cle> eyes1 & ruddy gills4 ,oy/]s1 clams1 scallops1 & mussels1 %\ld be eat5 v fre%1 z !y soon lose _! flavor aft] be+ remov$ f ! %ell4 ,lob/]s & crabs %\ld be *os5 by _! brightness ( color1 lively movem5t1 & great weight 9 proportion to _! size4 ,vegetables4--,all juicy vegetables %\ld be v fre% & crisp2 & if a little wilt$1 c be re/or$ by be+ spr9kl$ ) wat] & laid 9 a cool1 d>k place2 all roots & tub]s %\ld be p>$ & laid 9 cold wat] an h\r or m be=e us+4 ,gre5 vegetables are be/ j be=e !y fl[]2 & roots & tub]s are prime f _! rip5+ until spr+ g]m9ation beg9s4 ,fruit4--,all fruit %\ld be pur*as$ ripe & s\nd2 x is poor economy to buy imp]fect or decay$ k9ds1 z !y are nei!r satisfactory nor heal?y eat+2 :ile ! mature1 full-flavor$ sorts are invaluable z food4 ,sweet ,h]bs4--,sweet & savory h]bs are absolutely indisp5sable to good cook+2 !y give v>iety & savory flavors to any di% into :i* !y ent]1 & are ne>ly all ( "s decid$ sanit>y use2 ! diff]5t k9ds call$ = 9 ! v>i\s receipts fur!r on 9 ?is "w c be b\ght at almo/ any groc]y /ore1 or 9 ! m>ket2 b we advise our read]s to obta9 se$s f "s good flori/ & make little kit*5 g>d5s ( _! own1 ev5 if ! space plant$ be only a box ( m\ld 9 ! kit*5 w9d[4 ,sage1 ?yme1 summ] savory1 sweet m>joram1 t>ragon1 sweet basil1 rosem>y1 m9t1 burnet1 *]vil1 dill1 & p>sley1 w gr[ abundantly ) v little c>e2 & :5 dri$1 & add$ judici\sly to food1 greatly improve its flavor4 ,p>sley1 t>ragon & f5nel1 %\ld be dri$ 9 ,may1 ,june1 & ,july1 j be=e fl[]+2 m9t 9 ,june & ,july2 ?yme1 m>joram1 & savory 9 ,july & ,augu/2 basil & sage 9 ,augu/ & ,septemb]2 all h]bs %\ld be ga!r$ 9 ! sun%9e1 & dri$ by artificial heat2 _! flavor is be/ pres]v$ by keep+ !m 9 air-tight t9 cans4 ,bay leaves c be procur$ at any drug /ore1 or ,g]man groc]y1 at a v mod]ate exp5se2 !y h ! flavor ( laurel4 ,an excell5t & conv5i5t spice-salt c be made by dry+1 p[d]+1 & mix+ by repeat$ sift+s ! foll[+ +r$i5ts3 "o qu>t] ( an ounce ea* ( p[d]$ ?yme1 bay leaf1 & pepp]2 "o eigh? ( an ounce ea* ( rosem>y1 m>joram1 & cay5ne pepp]1 or p[d]$ capsicums2 "o half ( an ounce ea* ( p[d]$ clove & nutmeg2 to e f\r ounces ( ?is p[d] add "o ounce ( salt1 & keep ! mixture 9 an air-tight vessel4 ,"o ounce ( x add$ to ?ree p\nds ( /uff+1 or =cemeat ( any k9d1 makes a delici\s season+4 ,a b\quet ( ,sweet h]bs4--,! b\quet1 or fagot1 ( sweet h]bs1 s (t5 call$ = 9 =eign cook+1 is made z foll[s3 wa% ?ree or f\r sprigs ( p>sley1 lay 9 _! mid/ "o sprig ( ?yme1 & two bay leaves2 fold ! p>sley ov] ! ?yme & bay leaves1 tie x 9 a cork-%ap$ roll1 ab\t ?ree in*es long & "o in* ?ick4 ,! b\quet is us$ = season+ s\ps1 sauces1 /ews1 & savory di%es 9 g5]al1 & is remov$ :5 ! di% is s]v$4 ,,*apt] ,,ii4 ,,s\ps4 ,s\p is ! mo/ satisfactory & n\ri%+ ( all di%es :5 x is prop]ly made4 ,its value dep5ds ^u :at is put into x1 b ev5 9 its mo/ economical =m x con/itutes a he>ty meal :5 eat5 ) bread & vegetables4 ,x c be made f ! m]e/ scraps & trimm+s ( meat2 f ! heads1 tails1 & feet ( animals2 f ! bones & sk9 ( fi%2 & f c]eals & vegetables alone4 ,pot liquor 9 :i* meat has be5 boil$ %\ld always be sav$ & us$ = s\p ! next day1 :5 by ! removal ( all fat1 by c>eful skimm+1 & ! addition ( a few vegetables or "s dumpl+s1 rice1 or mac>oni1 x w make a palatable bro?4 ,exp]im5ts made by ,fr5* *emi/s prove t ! delicacy & ri*ness ( s\p may be increas$ by fir/ soak+ ! meat 9 tepid wat] en\gh to cov] x1 & add+ ?is to ! second wat] 9 :i* ! meat is put ov] ! fire1 j z x rea*es ! boil+ po9t4 #a4 ,g5]al ,/ock4--,,"p ,i4--,:]e !re is a family ( any size x is well to keep a clean pot or sauce-pan on ! back ( ! /ove to receive all ! clean scraps ( meat1 bones1 & rema9s ( p\ltry & game1 :i* are f\nd 9 e kit*52 b vegetables %\ld n be put into x1 z !y are apt to s\r4 ,! prop] proportions = s\p are "o p\nd ( meat & bone to "o & a half qu>ts ( cold wat]2 ! meat & bones to be well *opp$ & brok5 up1 & put ov] ! fire 9 cold wat]1 be+ br\ght sl[ly to a boil1 & c>efully skimm$ z (t5 z any scum rises2 & be+ ma9ta9$ at a /eady boil+ po9t f two to six h\rs1 z "t p]mits2 "o h\r be=e ! /ock is done1 add to x "o c>rot & "o turnip p>$1 "o onion /uck ) ?ree cloves1 & a b\quet ( sweet h]bs4 ,,"p ,,ii4--,:5 ! s\p is to be boil$ six h\rs1 two qu>ts ( cold wat] mu/ be all[$ to e p\nd ( meat2 ?is w be r$uc$ to "o qu>t 9 boil+4 ,two gills ( s\p are usually all[$ = ea* p]son at table :5 x is s]v$ z ! fir/ "p ( ! d9n]1 & meats are to foll[ x4 ,c>e %\ld be tak5 t ! /ock-pot boils sl[ly & con/antly1 f "o side1 z rapid & irregul> boil+ cl\ds & d>k5s ! /ock z mu* z imp]fect skimm+4 ,/ock %\ld nev] be all[$ to cool 9 ! /ock-pot1 b %\ld be /ra9$ into an e>!n j>1 & left /&+ to cool uncov]$1 & all ! fat remov$1 & sav$ to cl>ify = dripp+s2 ! /ock is !n ready to heat & use = s\p1 or gravy4 ,:5 /ock has be5 d>k5$ & cl\d$ by c>eless skimm+ & fa/ boil+1 x c be cl>ifi$ by add+ to x "o egg & ! %ell1 mix$ fir/ ) a gill ( cold wat]1 !n ) a gill ( boil+ s\p1 & /irr+ x briskly into ! s\p until x boils2 !n remove x to ! back ( ! fire :]e x w n boil1 & let x /& until ! :ite & %ell ( ! egg h collect$ ! small p>ticles cl\d+ ! s\p2 !n /ra9 x once or twice1 until x looks cle>4 #b4 ,flavor+1 ?ick5+1 & color+ s\ps4--,! flavor ( s\p /ock may be v>i$ by us+ 9 x a little ham1 an*ovy1 sausage1 sug>1 or a calf's foot4 ,h]bs 9 ! sprig1 & :ole spices %\ld be us$ 9 season+1 z !y c easily be /ra9$ out4 ,all delicate flavors1 & w9e1 %\ld be add$ to s\p j be=e s]v+ x1 unless ! contr>y is expressly direct$ 9 ! receipt1 because boil+ w\ld almo/ entirely evaporate !m3 "o gill ( w9e is usually all[$ to e ?ree p9ts ( s\p4 ,s\ps :i* prec$e a full d9n] %\ld be less ri* ?an ^? :i* =m ! bulk ( ! meal4 ,corn />*1 arr[ root1 & potato fl\r are bett] ?an :eat fl\r = ?ick5+ s\p4 ,! meal ( peas & beans c be held 9 susp5sion by mix+ toge!r dry a tablespoonful ( butt] & fl\r1 & /irr+ x into ! s\p2 a qu>t] ( a p9t ( peas1 beans1 or l5tils1 is suffici5t to make a qu>t ( ?ick s\p4 ,two ounces ( mac>oni1 v]micelli1 pe>l b>ley1 sago1 tapioca1 rice1 or oatmeal1 are usually all[$ = ea* qu>t ( /ock4 ,if y wi% to d>k5 s\p use a teaspoonful ( c>amel2 b avoid burnt fl\r1 c>rot1 & onion1 z all ^! give a bad flavor4 ,c>amel c be made f ! foll[+ receipt2 melt half a p\nd ( loaf sug> 9 a ?ick copp] vessel1 /irr+ x frequ5tly ) a wood5 spoon1 & boil+ x sl[ly until x assumes a ri* br[n color1 b d n let x burn2 :5 br[n en\gh add "o qu>t ( cold wat]1 /ir well1 & boil g5tly at ! side ( ! fire = tw5ty m9utes2 !n cool1 /ra91 & bottle tight4 ,9 us+ ! c>amel add x j z y are ab\t to s]ve ! s\p1 or sauce color$ ) x4 #c4 ,cle> ,s\p1 or ,consomm4 7,two qu>ts = eight p]sons47--,?is is made by /ra9+ two qu>ts ( /ock1 :i* has be5 cool$ & fre$ f fat1 ?r\gh a piece ( flannel or a napk9 until x is bright & cle>2 if ?is does n entirely cle> x1 use an egg1 z direct$ = cl>ify+ s\p2 !n season x to ta/e ) salt1 us+ at fir/ a teaspoonful1 & a v little f9e :ite pepp]1 say a qu>t] ( a saltspoonful2 & color x to a bright /raw color ) c>amel1 ( :i* a scant teaspoonful w be ab\t ! prop] quantity4 ,consomm is s5t to ! table cle>1 b sometimes a deep di% conta9+ poa*$ eggs1 "o = ea* p]son1 ) en\gh consomm to cov] !m1 accompanies x4 #d4 ,poa*$ ,eggs = ,consomm4--,break ! eggs1 :i* %\ld be v fre%1 into a deep sauce-pan half full ( boil+ wat]1 season$ ) a teaspoonful ( salt1 & half a gill ( v9eg>2 cov] ! sauce-pan1 & set x on ! back "p ( ! fire until ! :ites ( ! eggs are firm2 !n lift !m sep>ately on a skimm]1 c>efully trim (f ! r\gh edges1 mak+ ea* egg a regul> oval %ape1 & slip !m (f ! skimm] into a b[l ( hot1 b n boil+ wat]1 :]e !y mu/ /& = t5 m9utes be=e s]v+4 #e4 ,v]micelli & ,mac>oni ,s\p4--,^! s\ps are bo? made z = consomm2 & to e qu>t ( /ock is add$ two ounces ( "o ( ^! pa/es blan*$ z foll[s4 ,put ! pa/e into pl5ty ( boil+ wat]1 ) "o tablespoonful ( salt to ea* qu>t ( wat]1 & boil until t5d] en\gh to pi]ce ) ! f+] nail2 !n dra9 x1 & put x 9 cold wat] until requir$ = use1 :5 x %\ld be plac$ 9 ! two qu>ts ( hot s\p long en\gh to heat ?or\ghly be=e s]v+4 #f4 ,rice & ,tomato ,s\p4--,/ra91 & pass ?r\gh a sieve ) a wood5 spoon1 "o p9t ( tomatoes1 ei!r fre% or cann$1 /ir !m into two qu>ts ( good1 cle> /ock1 free f fat2 season x ) a teaspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]2 ta/e1 & if ! season+ seems defici5t add a little m1 b d n put 9 too mu* = g5]al lik+1 = m c easily be add$1 b none c be tak5 out4 ,add f\r ounces ( rice1 well wa%$ 9 pl5ty ( cold wat]1 & boil ! s\p sl[ly = ?ree qu>t]s ( an h\r be=e s]v+4 #g4 ,scot* ,bro? )\t ,meat4--,/eep f\r ounces ( pe>l b>ley ov] night 9 cold wat]1 & wa% x well 9 fre% wat]2 cut 9 dice half an in* squ>e1 six ounces ( yell[ turnip1 six ounces ( c>rot1 f\r ounces ( onion1 two ounces ( cel]y1 7or use 9 its place qu>t] ( a saltspoonful ( cel]y se$27 put all ^! into two & a half qu>ts ( boil+ wat]1 season ) a teaspoonful ( salt1 qu>t] ( a saltspoonful ( pepp]1 & z mu* cay5ne z y c take up on ! po9t ( a v small p5-knife blade2 boil sl[ly = two h\rs2 !n /ir 9 qu>t] ( a p\nd ( oatmeal1 mix$ to a smoo? batt] ) cold wat]1 see if season+ be correct1 add two or ?ree grates ( nutmeg1 & boil half an h\r4 ,meantime1 cut two slices ( bread 9 half in* dice1 fry light br[n 9 hot fat1 & lay ! bits 9 ! s\p ture52 :5 ! s\p is ready p\r x ov] !m1 & s]ve4 ,?is s\p is v ri* & nutriti\s1 & %\ld be s]v$ ) light d9n]s4 #h4 ,scot* ,bro? ) ,meat4--,put f\r ounces ( b>ley to soak 9 w>m wat]4 ,f two p\nds ( ! %\ld] ( mutton1 cut ! lean meat 9 dice half an in* squ>e2 cut up ! re/ 9 small pieces & make a /ock z direct$ 9 receipt ,no4 #a41 ,"p ,i41 us+ two & a half qu>ts ( wat]1 & boil+ & skimm+ = two h\rs2 at ! end ( an h\r & a half put ! dice ( meat into a sauce-pan ) two ounces ( butt]1 & fry !m br[n2 /ir 9 "o ounce ( fl\r2 cut 9 dice six ounces ea* ( yell[ turnip & c>rot1 *op f\r ounces ( onion1 & put ^! ) ! meat2 add ! b>ley1 & ! /ock /ra9$1 season ) a teaspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]1 & simm] "o h\r4 ,!n s]ve ) a tablespoonful ( *opp$ p>sley spr9kl$ 9 ! s\p4 #i4 ,sp9a* ,s\p4--,blan* two qu>ts ( sp9a*1 by putt+ x into a l>ge pot full ( boil+ wat]1 ) two tablespoonfuls ( salt1 cov] until x boils up once2 !n remove ! cov]1 & ) a wood5 spoon press ! sp9a* "u wat] z fa/ z x rises to ! surface2 boil x /eadily until x is t5d] en\gh to pi]ce easily ) ! f+] nail2 !n dra9 x2 run pl5ty ( cold wat] f ! faucet ov] x1 :ile x is /ill 9 ! col&]2 dra9 x aga91 *op x f9e1 & pass x ?r\gh a kit*5 sieve ) ! aid ( a wood5 spoon2 boil two qu>ts ( milk1 add ! sp9a* to x1 ?ick5 x by /irr+ 9 "o tablespoonful ( corn />* dissolv$ 9 cold milk2 season x ) "o teaspoonful ( salt1 qu>t] ( a saltspoonful ( :ite pepp]1 & ! same ( nutmeg2 & s]ve x z soon z x boils up4 #aj4 ,sorrel ,s\p4--,put "o p9t ( sorrel into a sauce-pan ) a dess]tspoonful ( salt1 & "o gill ( cold wat]2 cov] x1 & cook until x is t5d] en\gh to pi]ce ) ! f+] nail1 !n dra91 wa% x well ) cold wat]1 *op x & pass x ?r\gh ! kit*5 sieve ) a wood5 spoon2 meantime br[n half an ounce ( *opp$ onion 9 a sauce-pan ) "o ounce ( butt]2 add "o ounce ( fl\r1 & /ir till br[n2 !n add two qu>ts ( hot wat]1 or hot wat] & /ock1 & ! sorrel1 & season ) "o teaspoonful ( salt1 qu>t] ( a saltspoonful ( pepp]1 & ! same ( nutmeg2 mix ! yolks ( two eggs ) two tablespoonfuls ( cold wat]1 add to !m half a p9t ( boil+ s\p1 & gradually /ir ! mixture into ! s\p1 boil+ x a m9ute aft] x is ?or\ghly bl5d$2 meantime cut two slices ( bread into half in* dice1 fry !m br[n 9 smok+ hot fat1 dra9 !m free f grease on a napk91 put !m into a s\p ture51 p\r ! s\p on !m1 & s]ve at once4 #aa4 ,pea ,s\p4--,use half a p9t ( dri$ peas = ?ick s\p1 or "o p9t = a pure1 to two qu>ts ( /ock or cold wat]4 ,br+ sl[ly to a boil2 add a bone or bit ( ham1 "o turnip & "o c>rot peel$1 "o onion /uck ) ?ree cloves1 & simm] ?ree h\rs /irr+ occasionally to prev5t burn+2 !n pass ! s\p ?r\gh a sieve ) ! aid ( a potato ma%]2 & if x %[s any sign ( settl+ /ir into x "o tablespoonful ea* ( butt] & fl\r mix$ toge!r dry2 ?is w hold ! meal 9 solution2 meantime fry "s dice ( /ale bread1 ab\t two slices1 cut half an in* squ>e1 9 hot fat1 dra9 !m on a napk91 & put !m 9 ! bottom ( ! s\p ture5 9 :i* ! pea s\p is s]v$4 #ab4 ,l5til ,s\p4--,! se$ ( ! l5til t>e commonly cultivat$ 9 ,france & ,g]many z an article ( food1 ranks ne>ly z high z meat1 z a valuable food1 be+ capable ( su/a9+ life & vigor = a long "t2 ?is vegetable is gradually becom+ kn[n 9 ?is c\ntry1 f ! use ( x by our ,fr5* & ,g]man citiz5s2 & f its nutritive value x des]ves to rank z high z our favorite ,new ,engl& beans4 ,= two qu>ts ( l5til s\p half a p9t ( yell[ l5tils %\ld be well wa%$1 & put to boil 9 ?ree p9ts ( cold wat]1 ) a small c>rot1 an onion1 two sprigs ( p>sley1 & two bay leaves1 & boil$ g5tly until ! l5tils are s(t en\gh to break easily betwe5 ! f+]s2 e half h\r "o gill ( cold wat] %\ld be add$1 & ! l5tils aga9 rais$ to ! boil+ po9t1 until !y are done2 !y %\ld !n be dra9$ 9 a col&]1 & pass$ ?r\gh a sieve ) a wood5 spoon1 us+ en\gh ( ! liquor to make !m pass easy1 & mix$ ) ! re/ ( ! s\p2 x is !n ready to simm] = half an h\r1 & s]ve hot2 ) dice ( fri$ bread half an in* squ>e1 l ^? us$ = pea s\p4 ,^! dice ( fri$ bread are call$ ,cond cru/s4 ,,*apt] ,,iii4 ,,fi%4 ,:5 fi% is r defici5t 9 flavor1 a little v9eg> rubb$ ov] ! sk92 & a few sweet h]bs boil$ ) x w greatly improve x4 ,= boil+1 l>ge fi% %\ld be plac$ on ! fire 9 cold wat]1 & small ones 9 hot wat]2 bo? are done :5 ! f9s pull out easily4 ,fi% s\p is ! mo/ economical ( all fi% di%es2 bak$ fi% ! second be/2 broil$ fi% reta9s ne>ly all its n\ri%m5t2 & boil$ fi% is ! poore/ ( all4 ,! foll[+ te*nical t]ms are us$ to d5ote diff]5t me?ods ( cook+ fi%3 to dress fi% la ,holl&aise is to boil x 9 sea wat]2 l'eau de sel1 9 salt & wat]2 au c\rt b\illon1 ) cold wat]1 :ite w9e or v9eg>1 sweet h]bs1 s\p vegetables1 lemon1 & :ole spices2 la bonne eau1 ) sweet h]bs & cold wat]2 au bleu1 9 equal quantities ( r$ w9e & cold wat]1 highly flavor$ ) spices & aromatic h]bs4 #ac4 ,boil$ ,cod ) ,oy/] ,sauce4--,lay two p\nds ( cod 9 en\gh cold wat] to cov] x1 ) a tablespoonful ( salt1 = an h\r or m be=e cook+2 !n put x to boil 9 ?ree qu>ts ( cold wat]1 ) two tablespoonfuls ( salt2 z soon z ! fi% is done1 set ! kettle conta9+ x (f ! fire1 & let ! fi% /& 9 x until y are ready to use x2 meantime put a p9t ( oy/]s on ! fire to boil 9 _! own liquor2 z soon z !y boil dra9 !m1 & put ! liquor aga9 on ! fire to boil2 mix toge!r 9 a sauce-pan ov] ! fire "o ounce ( butt] & "o ounce ( fl\r1 z soon z x bubbles1 gradually p\r 9 ! boil+ oy/] liquor1 & /ir ) an egg :ip until ! sauce is q smoo?2 season ) half a teaspoonful ( salt1 an eigh? ( a saltspoonful ( pepp]1 & ! same ( nutmeg2 & add ! oy/]s4 ,take up ! fi%1 s]ve x on a napk91 & s5d x to ! table ) a b[l conta9+ ! oy/] sauce4 #ad4 ,bak$ ,blackfi%4--,h a fi% weigh+ f two to two & a half p\nds clean$ by ! fi%mong]2 rub x well ) a h&ful ( salt1 to remove ! slime peculi> to ?is fi%1 wa% x well1 & wipe x ) a clean1 dry clo?2 /uff x ) ! foll[+ =cemeat4 ,put f\r ounces ( /ale bread to soak 9 suffici5t luke-w>m wat] to cov] x2 meantime fry "o ounce ( *opp$ onion 9 "o ounce ( butt] until x is light br[n2 !n wr+ ! bread dry 9 a clean t[el1 put x into ! onion ) two tablespoonfuls ( *opp$ p>sley1 "o ounce ( salt pork *opp$ f9e1 "o teaspoonful ( *opp$ cap]s or pickles1 "o teaspoonful ( salt1 qu>t] ( a saltspoonful ( :ite pepp]1 & "o gill ( bro? or hot wat]2 /ir until x is scald+ hot1 :5 x w cleave f ! bottom & sides ( ! sauce-pan2 !n /uff ! fi% ) x1 & lay x 9 a dripp+ pan on "o ounce ( c>rot & "o ounce ( onion slic$1 "o bay leaf & two sprigs ( p>sley2 cov] ! fi% ) slices ( salt pork1 season x ) a saltspoonful ( salt1 & "o f\r? t quantity ( pepp]1 & bake x 9 a mod]ate ov5 = half an h\r1 ba/+ x occasionally ) a little butt]1 or /ock4 ,:5 x is done1 put x on a di% to keep hot :ile y prep>e a sauce by /ra9+ ! dripp+s 9 ! pan1 & add+ to !m "o tablespoonful ea* ( walnut catsup1 ,worce/]%ire sauce1 *opp$ cap]s1 & *opp$ p>sley4 ,p\r a little ( ?is sauce 9 ! bottom ( ! di% "u ! fi%1 & s]ve ! re/ ) x 9 a b[l4 #ae4 ,broil$ ,%ad ) ,matre d'hotel butt]4--,*oose a m$ium siz$ %ad1 weigh+ ab\t ?ree p\nds1 h x clean$ & split d[n ! back2 turn x occasionally = an h\r or m1 9 a m>9ade made ( "o tablespoonful ( salad oil1 or melt$ butt]1 "o ( v9eg>1 a saltspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]2 lay x on a gridiron1 rubb$ ) a little butt] to prev5t /ick+1 broil x sl[ly1 do+ ! inside fir/1 &1 aft] lay+ x on a hot di%1 spread ov] x "s matre d'hotel butt]4 #af4 ,matre d'hotel ,butt]4--,mix toge!r cold1 "o ounce ( butt]1 a tablespoonful ( *opp$ p>sley1 a teaspoonful ( lemon juice1 & qu>t] ( a saltspoonful ( pepp]2 & spread x ov] ! broil$ %ad4 ,?is butt] is excell5t = any k9d ( broil$ fi%1 or = /eaks4 #ag4 ,fri$ ,smelts1 ,fr5* ,/yle4--,c>efully wipe two p\nds ( clean$ smelts ) a dry clo?2 dip !m 9 milk1 !n roll !m 9 f9ely p[d]$ crack] crumbs1 next 9 an egg beat5 ) a saltspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]1 & !n aga9 9 crack] crumbs2 fry !m 9 en\gh smok+ hot fat to cov] !m1 until !y are gold5 br[n2 take !m f ! fat ) a skimm]1 lay !m on a napk91 or a piece ( pap] to absorb all fat2 & s]ve !m laid 9 r[s ) a few qu>t]s ( lemon on ! side ( ! di%4 #ah4 ,fillet ( ,sole au grat94--,*oose two fl\nd]s weigh+ ab\t ?ree p\nds4 ,lay !m on ! table ) ! d>k side upp]mo/2 ) a %>p1 ?9-blad$ knife cut d[n to ! back bone1 foll[+ ! d>k l9e 9 ! middle ( ! fi%2 !n turn ! edge ( ! knife outw>d1 & cut t[>ds ! f9s1 keep+ ! blade flat aga9/ ! bone1 & remov+ "o qu>t] ( ! fle% ( ! fi% 9 a s+le piece2 proce$ 9 ! same way until y h eight fillets2 c>efully cut ! sk9 f !m2 season !m ) salt & pepp]1 lay !m on a butt]$ di% suitable to s5d to table1 spr9kle !m ?ickly ) sift$ crack] crumbs1 & a little grat$ ,p>mesan1 or any ri*1 dry *eese2 put a few bits ( butt] ov] !m1 us+ n m ?an an ounce 9 all1 & br[n !m 9 a quick ov54 ,s]ve !m z soon z !y are nicely br[n$4 ,?is is a v savory & delicate di%1 requir+ "s practice to d nicely1 b comp>atively inexp5sive1 & well wor? all tr\ble tak5 9 mak+ x4 #ai4 ,/4 ,james ,fi% ,*[d]4--,put half a p\nd ( slic$ salt pork 9 ! bottom ( a deep sauce-pan & fry x br[n2 take x out1 & put 9 lay]s ( potatoes1 onions & fi% slic$1 season+ ea* lay] pl5tifully ) salt & pepp]2 us+ ab\t ?ree p\nds ( fi%1 & a qu>t ea* ( potatoes & onions2 cov] ) cold wat]1 br+ gradually to a boil1 & cook sl[ly = ?irty m9utes2 !n add two p\nds ( sea-biscuits soak$ = five m9utes 9 w>m wat]1 & boil five m9utes long] & s]ve4 ,?is receipt calls = ! addition ( half a p9t ( port w9e1 & a bottle ( *ampagne to be add$ to ! *[d] j be=e s]v+2 b x is q good en\gh )\t1 & f> less exp5sive4 #bj4 ,club ,h\se ,fi% ,cakes4--,wa% & boil "o qu>t ( potatoes1 putt+ !m on ! fire 9 cold wat] en\gh to cov] !m1 & a tablespoonful ( salt4 ,put "o & a half p\nds ( salt codfi% on ! fire 9 pl5ty ( cold wat]1 & br+ x sl[ly to a boil2 z soon z x boils ?r[ (f t wat]1 & put x aga9 on ! fire 9 fre% cold wat]2 if ! fi% is v salt *ange ! wat] a ?ird "t4 ,free ! fi% f sk9 & bone2 peel ! potatoes1 ma% !m ?r\gh a col&] ) a potato ma%]1 season !m ) qu>t] ( a saltspoonful ( pepp] & an ounce ( butt]2 add ! yolks ( two eggs1 & ! fi%2 mix well1 & make into cakes1 us+ a little fl\r to prev5t /ick+ to ! h&s4 ,fry !m gold5 br[n 9 en\gh smok+ hot fat to ne>ly cov] !m2 obs]ve t 9 fry+ any article ( food x w n soak fat if ! latt] be hot en\gh to c>bonize ! outside at once1 & smok+ hot fat w d t4 #ba4 ,s>d9e ,s&wi*es4--,butt] sixte5 ?9 slices ( bread on bo? sides1 put betwe5 ea* two a v ?9 lay] ( s>d9es1 spr9kl$ ) a little lemon juice1 & br[n !m 9 a quick ov54 #bb4 ,w>m$ up boil$ fi%1 ) ,dut* ,sauce4--,put ! cold fi% on ! fire 9 pl5ty ( cold wat] & salt1 & let x come sl[ly to a boil2 meantime make a sauce = x z foll[s4 #bc4 ,dut* ,sauce4--,put "o ounce ( butt]1 & "o ounce ( fl\r 9 a sauce-pan ov] ! fire1 & /ir con/antly until x bubbles2 !n add gradually "o gill ( boil+ wat]1 remove ! sauce f ! fire1 /ir 9 ! yolks ( ?ree eggs1 "o at a "t1 add "o saltspoonful ( dry mu/>d2 add "o tablespoonful ( v9eg> & ?ree ( oil1 gradually1 drop by drop1 /irr+ con/antly till smoo?4 ,:5 ! fi% is w>m$ take x up c>efully )\t break+ & s]ve ) ! ,dut* sauce 9 a boat4 ,,*apt] ,,iv4 ,,reli%es4 ,! di%es kn[n z reli%es are usually eat5 at d9n] j aft] ! s\p or fi%2 !y are 9 reality ! re/or]s ( appetite2 !y are usually cold1 & are s5t to ! table on small oval di%es1 or ornam5tal boats4 #bd4 ,an*ovies4 7,"o = ea* p]son47--,! be/ an*ovies are small & plump1 ) :ite scales1 & d>k r$ pickle2 !y are prep>$ = ! table by soak+ two h\rs 9 cold wat]1 tak+ out ! back-bone1 remov+ ! scales & "s ( ! small bones1 & s]v+ !m ) oil or v9eg> 9 a suitable di%1 or pickle %ell4 #be4 ,s>d9es4 7,"o = ea* p]son47--,s>d9es are s]v$ by wip+ !m1 & s]v+ !m on a small di% ) qu>t]s ( lemons beside !m4 #bf4 ,pickl$ ,h]r+s4 7,"o = ea* p]son47--,^! are s]v$ 9 a boat ) a few cap]s1 & a little *opp$ p>sley spr9kl$ ov] !m4 #bg4 ,scallop$ ,oy/]s4 7,"o %ell = ea* p]son47--,blan* "o qu>t ( oy/]s by br++ j to a boil 9 _! own liquor1 !n /ra9 !m1 sav+ ! liquor1 & keep+ x hot2 wa% !m 9 cold wat] & dra9 !m2 mix "o ounce ( butt] & "o ounce ( fl\r toge!r 9 a sauce-pan ov] ! fire2 z soon z x is smoo? gradually /ir 9 "o p9t ( ! oy/] liquor1 :i* mu/ be boil+2 season ! sauce ) half a teaspoonful ( salt1 & qu>t] ( a saltspoonful ea* ( :ite pepp] & nutmeg2 put ! oy/]s into x to heat1 :ile y ?or\ghly wa% eight or t5 deep oy/]%ells ) a bru%2 fill !m ) ! oy/]s1 du/ !m ?ickly ) bread crumbs2 put a small bit ( butt] on ea* "o1 & br[n !m 9 a quick ov52 !y %\ld be s5t to ! table laid on a napk9 neatly fold$ on a platt]4 #bh4 ,wel% ,r>ebit4--,grate "o p\nd ( ri* *eese1 mix x ov] ! fire ) "o gill ( ale1 work+ x smoo? ) a spoon2 season x ) a saltspoonful ( dry mu/>d2 meantime make two l>ge slices ( toa/1 lay !m on a hot di%1 & z soon z ! *eese is ?or\ghly melt$1 p\r x ov] ! toa/ & s5d x to ! table at once4 #bi4 ,gold5 ,buck4--,prep>e ! *eese & toa/ z 9 receipt ,no4 #bh2 cut ! toa/ 9 eight pieces2 :ile ! *eese is melt+ poa* eight eggs1 by dropp+ !m g5tly into pl5ty ( boil+ wat] conta9+ a teaspoonful ( salt1 & half a gill ( v9eg>2 z soon z ! :ites are firm1 take !m c>efully out on a skimm]1 trim (f ! edges1 & slip !m aga9 into w>m wat]1 :ile y divide ! *eese on ! pieces ( toa/2 !n lay an egg on ea* piece1 & s]ve at once4 ,! success ( ! di% dep5ds ^u hav+ ! eggs1 *eese1 & toa/ ready at ! same mom5t1 putt+ !m toge!r v quickly1 & s]v+ !m be=e !y cool4 #cj4 ,mock ,crab4--,break up half a p\nd ( s(t1 ri* *eese ) a =k1 mix ) x a teaspoonful ( dry mu/>d1 a saltspoonful ( salt1 half a saltspoonful ( pepp]1 & a dess]tspoonful ( v9eg>2 s]ve x cold1 ) a plate ( ?9 bread & butt]1 or crisp crack]s4 #ca4 ,engli% bread & butt]4--,cut an ev5 slice (f a l>ge loaf ( fre% homemade bread2 butt] ! cut end ( ! loaf ?9ly1 !n hold x aga9/ ! side ) ! left h& & arm1 & ) a %>p1 ?9 knife1 cut an ev5 slice n m ?an an eigh? ( an in* ?ick2 a little practice1 & a /eady grasp ( bread & knife1 w enable any "o to produce regul> :ole slices2 fold ea* "o d\ble1 ) ! butt] inside2 & cut z _m z y require2 s]ve !m on a clean napk91 & s5d !m to ! table ) any o!r ( ! above reli%es4 #cb4 ,*eese ,/raws4--,sift six ounces ( fl\r on ! pa/ry bo>d1 make a hole or well 9 ! c5tre2 into ?is well put two tablespoonfuls ( cream1 ?ree ounces ( grat$ ,p>mesan1 or any ri* dry *eese1 f\r ounces ( butt]1 half a teaspoonful ( salt1 qu>t] ( a teaspoonful ( :ite pepp]1 & ! same quantity ( grat$ nutmeg1 toge!r ) z mu* cay5ne z y c take up on ! po9t ( a v small p5-knife blade2 mix all ^! +r$i5ts ) ! tips ( ! r+]s1 to a firm pa/e1 knead x well1 roll x out an eigh? ( an in* ?ick2 & ) a %>p knife1 or pa/ry jagg]1 cut x 9 /raws ab\t eight in*es long1 & qu>t] ( an in* wide2 lay ! /rips c>efully on a butt]$ t91 & bake !m light /raw color 9 a mod]ate ov54 ,^! *eese /raws make a delici\s accompanim5t to salad4 #cc4 ,epicurean ,butt]4--,bone & sk9 f\r an*ovies or s>d9es1 & *op !m f9e2 *op a tablespoonful ( *ives1 & ! same quantity ( t>ragon leaves1 f\r small gre5 pickles1 ! yolks ( two h>d boil$ eggs2 mix ) ^! +r$i5ts1 a level teaspoonful ( ,fr5* mu/>d1 a saltspoonful ( salt1 & two ounces ( sweet butt]2 pass !m all ?r\gh a f9e sieve ) ! aid ( a wood5 spoon2 put x on ! ice to cool1 & !n m\ld x 9 balls ! size ( a walnut1 by roll+ small lumps betwe5 two little wood5 paddles2 s]ve x ) crack]s & *eese4 ,^! receipts are giv5 because _m p]sons call = !m2 ! au?or begs leave to accompany !m ) ! assurance t a prolong$ diet ( any ( !m w produce a well gr\nd$ dyspepsia 9 a v mod]ate l5g? ( "t4 ,,*apt] ,v4 ,,side ,,di%es1 ,,or ,,entr,,es4 ,! multitude ( di%es kn[n z entres1 repres5t to a great ext5t ! economical use ( food = :i* ! ,fr5* are s celebrat$2 !y are bas$ ^u ! pr9ciples ( suitable comb9ation4 ,usage has class$ c]ta9 sorts ( food toge!r z fit adjuncts2 = in/ance1 bon vivants in/ruct u t :ite sauces & light w9es are ! be/ accompanim5ts = fi%1 p\ltry1 & ! :ite meats2 & t br[n sauces1 & ri*1 heavy w9es1 naturally foll[ ) ! d>k meats & game4 ,^! g5]al pr9ciples readily apply to ! prep>ation ( ! numb]less made di%es :i* are ! glory ( ,european cook]y1 & :i* trans=m ! rema9s ( an ord9>y meat breakfa/ into a delici\s lun*eon1 or an invit+ side-di% = d9n]4 ,! fact t ! secret ( all good cook]y is economy1 mu/ be our apology = treat+ ?is division ( our subject at "s l5g?2 & we beg our read]s to te/ our receipts be=e accus+ u ( attempt+ to introduce obnoxi\s & difficult cul9>y me?ods into ,am]ican kit*5s4 #cd4 ,h[ ,meat %\ld be ,broil$4--,9 broil+ all meats1 y mu/ rememb] t ! surface %\ld n be cut or brok5 any m ?an is absolutely necess>y2 t ! meat %\ld be expos$ to a cle>1 quick fire1 close en\gh to se> ! surface )\t burn+1 9 ord] to conf9e all its juices2 if x is approa*$ sl[ly to a poor fire1 or season$ be=e x is cook$1 x w be comp>atively dry & ta/eless1 z bo? ( ^! processes are useful only to extract & wa/e ^? preci\s juices :i* conta9 ne>ly all ! n\ri%+ prop]ties ( ! meat4 #ce4 ,p>isian ,potatoes4--,p>e & cut "o qu>t ( raw potatoes 9 balls ! size ( a walnut1 res]v+ ! trimm+s to use = ma%$ potatoes2 put ! balls ov] ! fire 9 pl5ty ( cold wat] & salt1 & boil !m until j t5d] en\gh to pi]ce easily ) a =k2 :i* w be 9 ab\t fifte5 m9utes2 dra9 !m1 lay !m on a t[el a mom5t to dry !m1 & !n br[n !m 9 en\gh smok+ hot l>d to imm]se !m entirely2 :5 !y are br[n take !m up 9 a col&]1 & spr9kle !m ) a saltspoonful ( salt1 & a teaspoonful ( *opp$ p>sley4 #cf4 ,to broil a ,beef/eak4--,rub ! b>s ( ! gridiron smoo?1 & !n grease !m slightly2 lay on a sirlo9 /eak weigh+ ab\t ?ree p\nds2 put ! gridiron ov] a hot fire2 if ! fire is n cle> ?r[ a h&ful ( salt into x to cle> x2 broil ! /eak1 turn+ x frequ5tly s t x _c burn1 until x is done to ! requir$ degree2 d n cut into x to asc]ta9 ?is1 b te/ x by press+ ! tips ( ! f+]s ^u x2 if x spr+ up aga9 aft] ! pressure is remov$ x is done r>e2 if x rema9s heavy & solid x is well done2 :ile x is broil+ prep>e a matre d'hotel butt] accord+ to receipt ,no4 #af2 spread x ov] ! /eak aft] y h laid x on a hot di%1 & arrange ! ,p>isian potatoes at ! sides ( ! di%2 s5d x to ! table at once4 ,aft] ! prop] cook+ ( a /eak comes ! imm$iate eat+ !re(1 if x is to be f\nd p]fect4 #cg4 ,pla9 ,rump ,/eak4--,broil ?ree p\nds ( t5d] rump /eak accord+ to directions 9 receipt ,no4 #cf1 put x on a hot di%1 season x ) a level teaspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]1 spread ov] x "o ounce ( butt]1 & lay two tablespoonfuls ( grat$ hors]adi% on ! side ( ! platt]1 & s]ve x hot1 )\t delay4 #ch4 ,portuguese ,beef4--,cut 9 ?9 %av+s two p\nds ( cold beef1 & put x into a sauce-pan ) half a p9t ( any br[n gravy1 & heat x gradually2 9 ano!r pan put "o small onion *opp$ f9e1 ! r9d ( "o orange *opp$1 ! juice1 qu>t] ( a saltspoonful ( grat$ nutmeg1 z mu* cay5ne z c be tak5 up on ! po9t ( a v small p5-knife blade1 & "o gill ( port w9e2 boil ^! +r$i5ts rapidly until ! liquid is r$uc$ "o half1 & !n mix !m ) ! beef2 fry 9 hot fat "s slices ( bread1 cut 9 ! %ape ( he>ts1 ab\t two in*es long & "o in* wide1 pile ! beef 9 a m\nd on a hot di%1 lay ! cr\tons ( fri$ bread ar\nd x1 & s]ve x hot4 #ci4 ,bubble & ,squeak4--,cut ab\t two p\nds ( cold meat 9 neat slices1 put !m into a pan ) an ounce ( butt]1 & br[n !m2 at ! same "t *op "o head ( t5d] cabbage1 )\t ! /alks1 put x into a sauce-pan ) two ounces ( butt]1 a saltspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]1 & /ir x occasionally ov] ! fire until x is q t5d]2 :5 bo? are done1 lay ! slices ( beef 9 ! c5tre ( a hot di%1 & arrange ! cabbage ar\nd x2 s]ve x hot4 #dj4 ,/ew$ ,kidneys4--,cut "o l>ge beef kidney 9 ?9 slices ab\t an in* long2 fry two ounces ( onion 9 "o ounce ( butt]1 until pale yell[2 add ! kidney1 fry or r saut] x1 = ab\t five m9utes1 %ak+ ! pan frequ5tly to prev5t burn+2 !n /ir 9 "o ounce & a half ( fl\r1 season ) "o saltspoonful ( salt1 a qu>t] ( a saltspoonful ( pepp]1 & ! same ( p[d]$ sweet h]bs made z direct$ on page #bj1 & "o gill ( boil+ wat]2 cook t5 m9utes long]2 meantime make eight he>t-%ap$ cr\tons ( bread1 z direct$ 9 receipt ,no4 #ch2 add "o gill ( ,madeira w9e to ! kidneys1 p\r !m on a hot di%1 spr9kle !m ) a teaspoonful ( *opp$ p>sley1 arrange ! cr\tons ar\nd ! bord] ( ! di%1 & s]ve hot at once4 ,! success ( ?is di% dep5ds on s]v+ x :ile ! kidneys are t5d]2 too mu* cook+ h>d5s !m2 & !y mu/ n be all[$ to /& aft] !y are done1 or !y det]iorate4 #da4 ,h>icot or ,/ew ( ,mutton4--,trim a neck ( mutton1 weigh+ ab\t two p\nds1 ( all sup]flu\s fat1 cut x into cutlets1 put !m 9 a deep sauce-pan ) "o ounce ( butt]1 & fry !m br[n2 p\r (f all fat1 add two ounces ( fl\r1 /ir till br[n1 moi/5 ) "o qu>t & a half ( /ock1 or wat]1 & /ir occasionally until ! h>icot boils2 meantime cut "o qu>t ( c>rots & turnips1 half & half1 9 small balls1 & add !m1 ) "o doz5 button onions1 a b\quet ( sweet h]bs1 half a saltspoonful ( pepp]1 & a teaspoonful ( salt2 simm] = "o h\r2 take up ! cutlets ) a =k1 skim out ! vegetables1 & remove ! b\quet2 lay ! cutlets 9 a wrea? on a hot di%1 place ! vegetables 9 ! c5tre1 & /ra9 ! gravy ov] all4 ,gre5 peas1 new turnips1 or new potatoes1 may replace ! fir/ nam$ vegetables4 ,! di% %\ld always be s5t to ! table hot4 #db4 ,epigramme ( ,lamb1 ) ,piquante ,sauce4--,boil a brea/ ( "y mutton1 weigh+ f two to ?ree p\nds until t5d]1 ei!r 9 ! /ock-pot1 or 9 hot wat] season$ ) salt1 two cloves /uck 9 a small onion1 & a b\quet ( sweet h]bs made z direct$ 9 ! fir/ *apt]2 :5 x is t5d] en\gh to p]mit ! bones to be drawn out easily1 take x up1 lay x on a pan1 put ano!r1 conta9+ weights1 on x1 & press x until x is cold2 !n cut x 9 eight triangul> pieces1 ab\t ! size ( a small cutlet2 season !m ) salt & pepp]2 roll !m fir/ 9 sift$ crack] du/1 !n 9 an egg beat5 ) a tablespoonful ( cold wat]1 & aga9 9 crack] du/2 fry !m light br[n 9 en\gh smok+ hot fat to cov] !m4 #dc4 ,piquante ,sauce4--,:ile ! lamb is fry+1 *op "o tablespoonful ( cap]s1 two ( %allot1 or small1 f9ely flavor$ onion1 & ! same quantity ( gre5 gh]k9s2 place !m ov] ! fire 9 a sauce-pan ) "o gill ( v9eg>1 two bay leaves1 qu>t] ( a saltspoonful ( pepp]1 & ! same ( p[d]$ ?yme1 & boil quickly until ! v9eg> is r$uc$ to "o ?ird ( its orig9al quantity2 !n add half a p9t ( ri* br[n gravy ( any k9d1 or ( ,spani% sauce1 :i* may always be kept on h&2 boil ! sauce g5tly = five m9utes1 take out ! bay leaves1 & p\r a little ( ! sauce on ! bottom ( a hot platt]2 :5 ! pieces ( brea/ are br[n1 take !m up ) a skimm]1 & lay !m on s(t pap]1 or on a clean napk9 = a mom5t1 to free !m f grease1 & arrange !m 9 a wrea? on ! platt] conta9+ ! sauce2 s]ve !m at once1 ) ! re/ ( ! sauce 9 a gravy boat4 #dd4 ,spani% ,sauce4--,fry "o ounce ( ham or bacon1 cut 9 half-in* dice1 ) "o ounce ( fat2 add to x1 z soon z br[n1 two ounces ( c>rot slic$1 two ounces ( onion slic$2 /ir 9 two ounces ( dry fl\r1 & br[n well2 !n add "o qu>t ( /ock2 or if none is on h&1 "o qu>t ( wat]1 & half a p\nd ( lean meat *opp$ f9e2 season ) a teaspoonful ( salt1 qu>t] ( a saltspoonful ( pepp]1 & a b\quet ( sweet h]bs1 made z direct$ 9 ! fir/ *apt]2 simm] g5tly = an h\r1 skimm+ z (t5 z any scum rises2 !n /ra9 ! sauce1 add "o gill ( w9e to x1 & use x to dress any d>k meat1 game1 or bak$ fi%4 ,?is sauce w keep a week or long]1 9 a cool place4 #de4 ,kromeskys1 ) ,spani% ,sauce4--,cut "o p\nd ( cold roa/ lamb1 or mutton1 9 half in* dice2 *op "o ounce ( onion1 & fry x pale yell[ 9 "o ounce ( butt]2 add "o ounce ( fl\r1 & /ir until smoo?2 add half a p9t ( ,spani% sauce1 or wat]1 if no sauce is at h&1 two tablespoonfuls ( *opp$ p>sley1 "o level teaspoonful ( salt1 "o level saltspoonful ( :ite pepp]1 half a saltspoonful ( p[d]$ h]bs1 z mu* cay5ne z c be tak5 up on ! po9t ( a v small p5-knife blade1 & ! *opp$ meat2 two ounces ( mu%rooms1 slightly w>m$ ) qu>t] ( an ounce ( butt]1 & a teaspoonful ( lemon juice1 improve ! flavor ( ! kromeskys exce$+ly2 /ir until scald+ hot1 add ! yolk ( "o raw egg1 cook = two m9utes1 /irr+ frequ5tly2 & turn out to cool on a flat di%1 slightly oil$1 or butt]$1 to prev5t /ick+1 spread+ ! m9c$ meat ab\t an in* ?ick2 set away to cool :ile ! batt] is be+ made4 #df4 ,pla9 ,fry+ ,batt]4--,mix qu>t] ( a p\nd ( fl\r ) ! yolks ( two raw eggs1 a level saltspoonful ( salt1 half a saltspoonful ( pepp]1 qu>t] ( a saltspoonful ( grat$ nutmeg1 "o tablespoonful ( salad oil1 7:i* is us$ to make ! batt] crisp17 & "o cup ( wat]1 m or less1 z ! fl\r w take x up2 ! batt] %\ld be /iff en\gh to hold ! drops f ! spoon 9 %ape :5 !y are let fall ^u x2 n[ beat ! :ites ( ! two eggs to a /iff fro?1 beg9n+ sl[ly1 & increas+ ! spe$ until y are beat+ z fa/ z y c2 ! fro? w surely come2 !n /ir x lightly into ! batt]2 heat ! di% conta9+ ! meat a mom5t1 to loos5 x1 & turn x out on ! table1 j du/$ ) p[d]$ crack]s2 cut x 9 /rips an in* wide & two in*es long1 roll !m lightly "u ! palm ( ! h&1 9 ! %ape ( corks1 dip !m 9 ! batt]1 & fry !m gold5 br[n 9 smok+ hot fat4 ,s]ve !m on a neatly fold$ napk94 ,!y make a delici\s di%1 really wor? all ! c>e tak5 9 prep>+ !m4 #dg4 ,%eep's ,tongues ) ,sp9a*4--,boil eight %eep's tongues 9 ! /ock pot1 or 9 hot wat] ) a b\quet ( sweet h]bs1 & a gill ( v9eg>1 = ab\t an h\r1 or until !y are q t5d]2 !n remove !m f ! /ock1 lay !m on _! sides on a flat di%1 place ov] !m ano!r di% ) weights on x1 & all[ !m to cool3 trim !m neatly1 put !m into a sauce-pan ) en\gh ,spani% sauce1 or br[n gravy to cov] !m1 & heat !m gradually4 #dh4 ,to boil ,sp9a*4--,wa% & trim "o qu>t ( gre5 sp9a*1 put x into a sauce-pan hold+ at lea/ ?ree qu>ts ( boil+ wat]1 & ?ree tablespoonfuls ( salt1 & boil x rapidly1 ) ! cov] (f1 until x is t5d] en\gh to pi]ce easily ) ! f+] nail1 :i* w be 9 f ?ree to sev5 m9utes1 accord+ to ! age ( ! sp9a*2 !n dra9 x 9 a col&]1 wa% x 9 cold wat]1 ?or\ghly dra9 x aga91 & *op x v f9e1 or pass x ?r\gh a sieve ) a wood5 spoon2 put x into a sauce-pan ) en\gh ,spani% sauce or br[n gravy to moi/5 x1 season x ) a saltspoonful ( salt1 & half t quantity ( :ite pepp]1 & heat x until x /eams2 arrange ! tongues 9 a wrea? on a hot platt]1 put ! sp9a* 9 ! c5tre1 & p\r ! gravy 9 :i* ! tongues 7 heat$1 ov] !m4 ,s]ve hot at once4 #di4 ,broil$ ,%eep's ,kidneys4--,split eight kidneys l5g?wise1 sk9 !m1 lay !m = half an h\r 9 a di% conta9+ a tablespoonful ( salad oil1 ! same ( "s spic$ v9eg>1 or table sauce1 & a saltspoonful ( salt & pepp] mix$ equally2 turn !m frequ5tly2 !n roll !m 9 crack] du/1 lay !m on a greas$ gridiron1 & broil !m1 ! inside fir/2 :5 done br[n1 place !m on a hot di%1 ) a small piece ( matre d'hotel butt] 9 ea*1 made accord+ to receipt ,no4 #af1 & s5d !m hot to ! table4 #ej4 ,liv] ,rolls4--,cut two %eep's liv]s 9 slices half an in* ?ick2 season !m ) salt & pepp]2 spread ov] ea* a lay] ( sausage meat z ?ick z ! liv]1 season t1 roll ea* slice up1 & tie x 9 place ) a /r+2 on ! bottom ( a bak+ pan put "o ounce ( c>rot1 & "o ounce ( onion slic$1 two bay leaves1 "o sprig ( ?yme1 ?ree ( p>sley1 & an ounce ( salt pork slic$2 lay ! liv] on ^!1 put ov] ea* roll a tablespoonful ( br[n gravy1 or ,spani% sauce1 & bake !m 9 a mod]ate ov5 ab\t =ty m9utes1 or until !y are ?or\ghly cook$2 lay !m on a hot platt]1 add a gill ( /ock or wat] to ! pan !y 7 bak$ 91 /ir ! vegetables ab\t 9 x1 & /ra9 x ov] ! liv]4 ,s]ve at once4 #ea4 ,fri$ ,bra9s ) ,tomato ,sauce4--,lay f\r pieces ( calf's bra9s 9 cold wat] & salt = "o h\r1 to draw out ! blood2 meantime beg9 a tomato sauce z direct$ bel[2 c>efully remove ! out] sk9 )\t break+ ! bra9s2 put !m ov] ! fire 9 en\gh cold wat] to cov] !m1 ) half a gill ( v9eg>1 two bay leaves1 a sprig ( p>sley1 & an onion /uck ) ?ree cloves2 br+ !m to a boil1 & simm] sl[ly = t5 m9utes2 take !m up c>efully1 & lay !m 9 cold wat] & salt to cool4 ,:5 cool1 cut ea* "o 9 two pieces1 roll !m fir/ 9 crack] du/1 !n 9 "o raw egg beat5 ) a tablespoonful ( cold wat]1 !n aga9 9 crack] du/1 & fry !m 9 pl5ty ( smok+ hot fat2 z soon z !y are gold5 br[n take !m up on a skimm]1 & lay !m on a s(t pap] or napk9 to absorb all fat1 & !n arrange on a platt] conta9+ half a p9t ( tomato sauce4 #eb4 ,tomato ,sauce4--,put into a ?ick sauce-pan half a c1 or "o p9t ( tomatoes1 "o ounce ( c>rot1 & ! same quantity ( onion slic$1 "o ounce ( salt pork cut 9 small bits1 a b\quet ( sweet h]bs1 made z direct$ 9 ,*apt] fir/1 f\r cloves1 "o clove ( g>lic1 if x is lik$1 "o teaspoonful ( salt1 qu>t] ( a saltspoonful ( pepp]1 & a gill ( /ock1 gravy1 or wat]2 simm] sl[ly "o h\r1 & pass ?r\gh a sieve ) a wood5 spoon4 ,?is is an excell5t sauce = any bread$ side di%4 #ec4 ,calf's ,liv] l>d$4--,! op]ation ( l>d+ is done by pass+ /rips ( l>d+ pork1 :i* is firm1 :ite1 fat pork1 cut two in*es long1 & qu>t] ( an in* squ>e1 9 r[s along ! surface ( a liv]1 plac+ ! /rips ( pork 9 ! split end ( a l>d+ ne$le1 & ) x tak+ a /it* ab\t a qu>t] ( an in* deep & "o in* long 9 ! surface ( ! liv]1 & leav+ ! ends ( ! pork project+ equally2 ! r[s mu/ be ins]t$ regul>ly1 ! ends ( ! second com+ betwe5 ! ends ( ! fir/1 & s on1 until ! surface is cov]$2 ! liv] is !n laid 9 a dripp+ pan on "o ounce ( c>rot1 "o ounce ( onions1 & "o ounce ( salt pork slic$1 half a teaspoonful ( salt1 qu>t] ( a saltspoonful ( pepp]1 ?ree sprigs ( p>sley1 "o ( ?yme1 ?ree bay leaves1 & six cloves2 a gill ( ,spani% sauce or br[n gravy is p\r$ ov] x1 & x is cook$ 9 a mod]ate ov5 ab\t an h\r1 until x is ?or\ghly done4 ,! liv] %\ld be laid on a hot platt]1 :ile half a p9t ( ,spani% sauce or gravy is /irr$ among ! vegetables x 0 cook$ )1 & !n /ra9$ ov] x4 ,if s]v$ hot x is a mo/ delici\s & economical di%1 be+ ne>ly z satisfactory to appetite z a heavy jo9t ( roa/ meat4 #ed4 ,blanquette ( ,veal4--,cut ?ree p\nds ( ! brea/ ( veal 9 pieces two in*es squ>e1 put !m 9 en\gh cold wat] to cov] !m1 ) "o saltspoonful ( :ite pepp]1 "o teaspoonful ( salt1 a b\quet ( sweet h]bs1 made z direct$ 9 ,*apt] fir/1 & an onion /uck ) ?ree cloves2 br+ sl[ly to a boil1 skim c>efully until no m scum rises1 & cook g5tly = ?irty or =ty m9utes until ! veal is t5d]2 !n dra9 x1 return+ ! bro? to ! fire1 & wa%+ ! meat 9 cold wat]2 meantime make a :ite sauce by /irr+ toge!r ov] ! fire "o ounce ( butt] & "o ounce ( fl\r1 until !y are smoo?1 !n add+ a p9t & a half ( ! bro? gradually1 season ) a little m salt & pepp] if !y are requir$1 & ) qu>t] ( a saltspoonful ( grat$ nutmeg2 :5 ! sauce has boil$ up well1 /ir into x ) an egg-:ip ! yolks ( two raw eggs1 put 9 ! meat1 & cook = five m9utes1 /irr+ occasionally2 a few mu%rooms are a great improvem5t to ! blanquette2 or x may be s]v$ ) two tablespoonfuls ( *opp$ p>sley spr9kl$ ov] x aft] x is put on a hot platt]4 #ee4 ,/uff$ brea/ ( ,veal4--,h ! but*] make :at is call$ a pocket 9 a ?ree p\nd brea/ ( veal1 by cutt+ ! fle% ( ! upp] side free f ! brea/ bones1 tak+ c>e to leave ?ree out] sides ( ! meat :ole1 s z to hold ! /uff+2 prep>e a b$ ( vegetables1 h]bs1 & pork1 z direct$ = liv]1 9 receipt ,no4 #ec2 /uff ! brea/1 sew x up1 lay x on ! vegetables1 put f\r ounces ( salt pork cut 9 ?9 slices on ! top1 season x ) a teaspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]1 & bake x 9 a mod]ate ov5 ab\t "o h\r1 till ?or\ghly done2 s]ve x ) a br[n gravy made ! same z ! liv] gravy 9 receipt ,no4 #ec4 #ef4 ,/uff+ = ,veal4--,/eep f\r ounces ( bread 9 tepid wat]2 *op "o ounce ( onion1 & fry x yell[ 9 "o ounce ( butt]2 wr+ ! bread dry 9 a t[el & add x to ! butt] & onion2 season ) "o saltspoonful ( salt1 qu>t] ( a saltspoonful ea* ( pepp] & p[d]$ ?yme1 or mix$ spices1 & /ir till scald+ hot1 !n remove f ! fire1 /ir 9 ! yolk ( "o raw egg1 & /uff ! brea/ ( veal ) x4 ,?is is a v good /uff+ = p\ltry1 or lamb4 #eg4 ,broil$ ,pork ,cutlets4--,make a ,rob]t sauce1 accord+ to directions giv5 bel[4 ,broil two p\nds ( cutlets f ! neck ( pork1 be+ c>eful n to burn !m1 & di% !m 9 a wrea? on a hot platt] ) ,rob]t sauce p\r$ on ! di%4 #eh4 ,rob]t ,sauce4--,*op two ounces ( onion1 fry pale yell[ ) "o ounce ( butt]1 add two tablespoonfuls ( spic$ v9eg>1 & r$uce "o half by quick boil+2 add half a p9t ( ,spani% sauce1 or br[n gravy1 & boil sl[ly = fifte5 m9utes2 !n season ) a saltspoonful ( salt1 qu>t] ( a saltspoonful ( pepp]1 & two teaspoonfuls ( ,fr5* mu/>d1 & s]ve4 #ei4 ,pork ,*ops ) ,curry4--,fir/ boil a qu>t] ( a p\nd ( rice accord+ to receipt ,no4 #fj4 ,fry two p\nds ( pork *ops cut f ! lo91 br[n 9 a v little butt]1 p\r (f all ! grease1 add to !m half a p9t ( ,spani% sauce1 & a tablespoonful ( curry p[d] mix$ smoo? ) two tablespoonfuls ( cold wat]2 cov] ! sauce-pan1 & simm] ! *ops = fifte5 m9utes2 !n di% !m 9 a wrea? on a hot platt]1 p\r ! sauce on ! bottom ( ! di%1 & fill ! c5tre ) rice4 #fj4 ,boil$ ,rice4--,wa% a qu>t] ( a p\nd ( rice 9 pl5ty ( cold wat]1 put x into a qu>t ( boil+ wat] ) a tablespoonful ( salt1 & boil x fa/ = tw5ty m9utes2 %ake x out into a col&]1 dra9 x1 & %ake x f ! col&] into ! c5tre ( ! di% ( *ops2 d n /ir x ) a spoon4 #fa4 ,broil$ ,pigs' ,feet4--,boil f\r well clean$ pickl$ pigs' feet 9 /ock or boil+ wat] ) sweet h]bs1 until !y are t5d] en\gh to p]mit ! bones to come out readily2 split !m 9 halves1 take out all ! l>ge bones2 trim & %ape !m neatly1 & cool !m2 :5 cold season !m ) pepp] & salt1 dip !m fir/ 9 melt$ butt] & !n 9 crack] du/1 & broil !m ov] a cle>1 mod]ate fire1 turn+ !m frequ5tly2 s]ve ) a little melt$ butt]1 lemon juice1 & *opp$ p>sley ov] !m4 #fb4 ,engli% ,pork ,pie4--,make a pla9 pie cru/ by mix+ toge!r ) ! h&1 half a p\nd ( fl\r & qu>t] ( a p\nd ( butt]1 ) en\gh cold wat] to make a /iff pa/e2 roll out ab\t six times on a well fl\r$ pa/ry bo>d1 fold+ ! pa/e ev5ly ea* "t2 l9e ! side ( an e>!n pie di% ne>ly to ! bottom2 9 ! bottom put a ?9 lay] ( bacon1 ab\t f\r ounces slic$2 p>e & slice half a qu>t ( potatoes2 *op two ounces ( onion2 cut two p\nds ( fre% lean pork 9 two-in* pieces2 lay all ^! 9 ! di% 9 lay]s1 season ) half a saltspoonful ( pepp] & ! same quantity ( p[d]$ sage2 fill ! di% ) any good cold gravy1 cov] ) cru/1 wett+ ! edges to make !m fit tight2 ornam5t ! surface accord+ to y\r fancy1 ) leaves & fancy %apes cut out ( ! pa/ry2 bru% ov] ) a raw egg beat5 ) a tablespoonful ( wat]2 bake 9 a mod]ate ov5 fifte5 m9utes2 cov] ! top ) pap]1 & bake "o h\r long]2 s]ve hot1 or cold1 z desir$4 #fc4 ,fri$ ,*ick51 ,spani% ,/yle4--,cut up a f\r p\nd *ick5 z = a fricassee1 spr9kle ! pieces ) salt1 & ,spani% r$ pepp]2 put f\r ounces ( l>d 9 a fry+ pan on ! fire1 & :5 smok+ hot1 put 9 ! legs1 back1 ?ighs1 & w+s2 :5 !y are half done1 add ! pieces ( brea/1 two ounces ( *opp$ onion1 "o clove ( g>lic *opp$1 a b\quet ( sweet h]bs1 made z direct$ 9 ,*apt] fir/1 & fry sev5 m9utes2 add half a p\nd ( raw ham cut 9 half in* dice1 & fry till ! *ick5 is t5d]2 take x out & keep x hot1 :ile y fry f\r l>ge tomatoes cut 9 dice1 & season$ ) salt & pepp] to ta/e2 !n add ! *ick51 make x q hot1 & s]ve all toge!r on a platt]1 l a fricassee4 #fd4 ,*ick5 ,fricassee4--,cut a f\r p\nd t5d] *ick5 9 jo9ts1 put x ov] ! fire 9 en\gh cold wat] to cov] x1 ) "o dess]tspoonful ( salt1 half a saltspoonful ( pepp]1 a b\quet ( sweet h]bs1 made z direct$ 9 ,*apt] fir/1 two ounces ( c>rot1 p>$ & left :ole1 & "o doz5 button onions peel$2 skim frequ5tly z (t5 z any scum rises1 simm] sl[ly until ! *ick5 is t5d]1 ab\t an h\r1 & !n take x up to keep hot :ile ! sauce is made2 /ra9 out ! vegetables1 & set ! bro? to boil2 mix "o ounce ( butt] & "o ounce ( fl\r toge!r ov] ! fire until !y become a smoo? pa/e2 !n gradually add a p9t & a half ( ! bro?1 /irr+ ! sauce ) an egg-:ip until x is q smoo?1 season x to ta/e ) salt & pepp]1 & di% x on a hot platt]2 half a c ( mu%rooms greatly improve ! flavor ( ! fricassee4 #fe4 ,grill$ ,f[l4--,cut ! legs & second jo9ts f two cold roa/ f[ls2 score !m closely1 season !m ) pepp] & salt1 & lay !m by1 ready to broil4 ,m9ce ! re/ ( ! meat f9e4 ,make a :ite sauce by mix+ toge!r ov] ! fire two ounces ( butt] & two ( fl\r until !y =m a smoo? pa/e2 gradually add en\gh boil+ milk to make a good ?ick sauce1 season ) half a teaspoonful ( salt1 qu>t] ( a saltspoonful ( :ite pepp]1 & ! same quantity ( grat$ nutmeg2 add ! m9c$ f[l1 & heat2 n[ broil ! legs & ?ighs1 & aft] di%+ ! m9ce on a hot platt]1 lay !m on x1 & s]ve hot4 #ff4 ,m9c$ ,*ick5 ) ,mac>oni4--,put f\r ounces ( mac>oni to blan* z direct$ 9 receipt ,no4 #fg4 ,cut two p\nds ( cold roa/ f[l 9 small slices1 or scallops2 & heat !m 9 a :ite sauce1 z direct$ 9 receipt ,no4 #fe3 di% !m 9 a bord] ( mac>oni1 & s]ve hot4 #fg4 ,mac>oni ) ,*eese4--,blan* f\r ounces ( mac>oni by putt+ x to boil 9 two qu>ts ( boil+ wat] & a tablespoonful ( salt2 boil x until x is t5d] en\gh to pi]ce ) ! f+] nail1 dra9 x 9 a col&]1 wa% x well 9 cold wat]1 & let x rema9 9 wat] :ile y prep>e a :ite sauce ( "o ounce ( butt]1 "o ( fl\r1 & boil+ milk1 z direct$ 9 receipt ,no4 #fe3--put ! mac>oni into x ) two ounces ( grat$ *eese1 ,p>mesan is ! be/2 heat x ?or\ghly2 di% x 9 a bord] ar\nd ! m9c$ f[l1 :i* %\ld be pil$ 9 ! middle ( ! di%4 #fh4 ,broil$ ,pigeons4--,c>efully pluck & draw eight pigeons1 split !m d[n ! middle ( ! back1 flatt5 !m by p\nd+ !m ) ! blade ( a heavy knife1 broil !m on a greas$ gridiron1 ! inside fir/2 lay ea* "o on a slice ( butt]$ toa/1 & dress !m ) a little matre d'hotel butt]1 made accord+ to receipt ,no4 #af4 #fi4 ,salmi ( ,duck4--,cut two cold roa/ wild ducks 9 jo9ts2 put !m into a sauce-pan ) en\gh ,spani% sauce to cov] !m1 & add two doz5 olives ) ! /ones remov$2 season to ta/e ) salt & pepp]1 be+ guid$ 9 ?is by ! season+ ( ! ,spani% sauce2 heat ?or\ghly2 meantime cut a doz5 he>t %ap$ cr\tons1 or slices ( bread ab\t two in*es long & "o wide1 & fry !m br[n 9 pl5ty ( hot fat2 :5 ! salmi is hot1 p\r x on a hot di%1 & arrange ! cr\tons ar\nd ! bord]2 s]ve hot4 #gj4 ,civet ( ,h>e4--,sk9 a pair ( lev]ets1 or "y h>es1 c>efully wipe !m outside ) a damp clo?2 remove ! entrails1 & wa% ! int]ior ) a cup ( v9eg>1 :i* mu/ be sav$2 cut !m into jo9ts z y w\ld divide a *ick5 = fricassee2 cut ! back & lo9s 9 pieces ab\t two in*es squ>e2 peel two doz5 button onions1 & fry !m light br[n 9 two ounces ( butt]1 ) half a p\nd ( lean ham cut 9 half in* dice2 add ! h>e1 & br[n well2 /ir 9 two ounces ( dry fl\r1 add ?ree gills ( bro?1 & "o gill ( ! v9eg> us$ to wa% ! h>e1 or two gills ( cl>et1 season ) "o teaspoonful ( salt1 "o saltspoonful ( gr\nd cloves1 & half a saltspoonful ( pepp]2 simm] g5tly ab\t "o h\r1 until ! h>e is t5d]1 & s]ve on a hot platt] l *ick5 fricassee4 #ga4 ,jugg$ ,h>e4--,prep>e two h>es z = a civet1 9 receipt ,no4 #gj2 9 ! cup ( v9eg> & half a p9t ( ,spani% sauce1 7or 9 _! place "o p9t ( cl>et17 put ! yell[ r9d ( "o lemon1 a b\quet ( sweet h]bs1 prep>$ z 9 ,*apt] fir/1 eight cloves1 two blades ( mace1 two in*es ( /ick c9namon1 eight allspice1 "o ounce ( onion :ole1 "o ounce ( c>rot :ole2 boil all ^! toge!r half an h\r :5 y are prep>+ ! h>e1 z 9 receipt ,no4 #gj2 lay ! br[n$ pieces ( h>e 9 an e>!n j>2 season !m a little ) a teaspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]2 /ra9 ! gravy made z above into ! j>2 put on ! cov]2 fa/5 x 9 place ) a pa/e made ( fl\r & wat]1 & oil$ on ! top to prev5t crack+4 ,bake ! h>e 9 a mod]ate ov5 ?ree h\rs4 ,:5 y are ne>ly ready to di% x1 cut a slice ( bread two in*es ?ick1 ! entire side ( a l>ge loaf1 trim x to a p]fect oval1 fry x light br[n 9 hot fat1 put x on a platt]1 arrange ! h>e on x1 & p\r ! gravy ov]2 s]ve hot4 #gb4 ,/uff$ ,eggs4--,boil eight eggs = t5 m9utes1 until q h>d1 lay !m 9 cold wat] until !y are q cold2 make a :ite sauce1 z direct$ 9 receipt ,no4 #fe2 soak two ounces ( /ale bread 9 tepid wat] = five m9utes1 & wr+ x dry 9 a t[el2 put "o ounce ( grat$ *eese1 ,p>mesan is ! be/1 9 a sauce-pan ) "o saltspoonful ( salt1 half t quantity ( :ite pepp]1 z mu* cay5ne z c be tak5 up on ! po9t ( a v small p5-knife blade1 a teaspoonful ( lemon juice1 two ounces ( butt]1 & a gill ( ! :ite sauce2 cut ! eggs c>efully 9 halves l5g?wise aft] remov+ ! %ells1 rub ! yolks ?r\gh a sieve ) a silv] spoon1 & add !m ) ! bread to ! sauce1 z prep>$ above2 /ir ^! +r$i5ts ov] ! fire until !y cleave f ! sides ( ! sauce-pan1 :5 !y w be scald+ hot2 on a hot platt] put a lay] ( ! :ite sauce z a f\ndation = ! eggs2 fill ! :ites ) ! =cemeat1 r\nd+ x up to look l ! entire yolk ( an egg1 set !m on a di% 9 a pyramid1 & heat !m 9 a mod]ate ov52 s5d :atev] :ite sauce y h left to ! table 9 a boat1 ) ! di% ( eggs4 ,:51 aft] prep>+ ! eggs = ! ov51 !y are spr9kl$ ) grat$ *eese1 & crack] du/1 & !n br[n$1 !y are call$ grat9at$ eggs1 or /uff$ eggs1 au grat91 & are s]v$ )\t any sauce4 #gc4 ,h[ to make ,omelettes4--,!re is no great difficulty 9 mak+ omelettes1 & z !y may be exp$iti\sly prep>$ & s]v$ !y are a conv5i5t res\rce :5 an extra di% is requir$ at %ort notice2 c>e %\ld be tak5 to beat ! eggs only until !y are light1 to put ! omelette into a well heat$ & butt]$ pan1 & nev] to turn x 9 ! pan1 z ?is flatt5s & t\gh5s x2 if ! pan be l>ge1 & only ?ree or f\r eggs be us$ 9 mak+ ! omelette1 ! pan %\ld be tipp$ & held by ! h&le s t ! eggs w cook 9 a small space ^u "o side ( x2 in/ead ( spread+ all ov] x1 & becom+ too dry 9 ! process ( cook+4 ,!re are ?ree secrets 9 ! mak+ ( a good omelette1 namely1 ! sep>ate beat+ ( ! eggs1 ! knack ( /irr+ x ^u ! fire1 & ! me?od ( transf]r+ x f ! fire to ! table4 ,if y w c>efully foll[ ! directions "h giv51 y c produce a di% da9ty en\gh to satisfy ! mo/ fa/idi\s eat]4 #gd4 ,pla9 ,omelette4--,if y h to s]ve eight p]sons1 make ?ree omelettes z foll[s3 ,put "o half an ounce 7ab\t a tablespoonful7 ( butt] into a clean1 smoo? fry+-pan1 & set x ^u ! back ( ! /ove to melt2 /ir ! yolks ( ?ree eggs ) a saltspoonful ( salt = "o m9ute2 beat ! :ites ( ?ree eggs to a /iff fro? ) an egg-:ip1 beg9n+ sl[ly1 & gradually increas+ ! spe$ until ! fro? w n leave ! di% if x be turn$ bottom up2 ?is w take f ?ree to five m9utes1 accord+ to ! fre%ness ( ! eggs2 n[ p\r ! yolks into ! fro?1 & mix !m g5tly ) a silv] spoon1 turn+ ! b[l ( ! spoon ov] & ov]1 b d n /ir 9 a circle1 or rapidly2 put ! fry+-pan conta9+ ! melt$ butt] ov] ! fire1 p\r 9 ! omelette1 & /ir x ) a l>ge two-prong$ =k 7a c>v+ =k w d71 c>efully rais+ ! edges ) ! =k z fa/ z !y cook1 & turn+ !m t[>d ! c5tre1 until ! omelette lies 9 ! middle ( ! pan 9 a light mass1 cook$ s(t or h>d to suit ! ta/e2 :5 done to ! desir$ degree1 turn x out ^u a hot di% )\t t\*+ x ) ei!r =k or spoon1 & s5d x to ! table imm$iately4 ,ano!r excell5t me?od is to beat ?ree eggs1 )\t sep>at+ ! :ites & yolks1 ) "o tablespoonful ( milk1 & a little salt & pepp]1 & put !m into a fry+-pan conta9+ two ounces ( butt] br[n$2 let ! omelette /& = a mom5t1 & !n turn ! edges up g5tly ) a =k1 & %ake ! pan to prev5t x burn+ or /ick+ at ! bottom2 five m9utes w fry x a delicate br[n1 & x %\ld !n be d\bl$ & s5t to ! table at once on a hot di%4 ,?ree eggs w make an omelette l>ge en\gh = two p]sons1 if any o!r di% is to be s]v$ ) x4 ,!re are sev]al v>ieties ( omelettes1 ea* nam$ aft] ! +r$i5t prom95t 9 ! composition4 ,we subjo9 "s excell5t receipts1 :i* may be bas$ ^u ! fir/-m5tion$ me?od ( prep>ation & cook+4 #ge4 ,omelette ) ,h]bs4--,/ir into ! yolks ( ?ree eggs a saltspoonful ( salt1 half a teaspoonful ( *opp$ p>sley1 "o tablespoonful ( *opp$ mu%rooms1 & "o tablespoonful ( %allot or :ite onion2 beat ! :ites ( ?ree eggs to a /iff fro?1 add !m to ! yolks1 & cook z 9 ! fir/ receipt4 #gf4 ,omelette ) ,ham1 ,tongue1 or ,*eese4--,use *opp$ or grat$ ham1 or tongue1 or *eese1 9 ! proportion ( "o tablespoonful to "o egg2 proce$ to mix & cook 9 ! same way z = omelette ) h]bs4 #gg4 ,omelette ) ,oy/]s4--,blan* "o doz5 small ,blue ,po9t oy/]s1 by br++ !m j to a boil 9 _! own liquor1 season$ ) a du/ ( cay5ne1 a saltspoonful ( salt1 & a grate ( nutmeg2 mix an omelette z above1 omitt+ ! h]bs1 place x ov] ! fire1 & :5 x beg9s to cook at ! edges1 place ! oy/]s1 )\t any liquor1 9 its c5tre1 & fold & s]ve x 9 ! same mann] z ! omelette ) h]bs4 #gh4 ,omelette ) ,mu%rooms4--,*oose a doz5 small1 ev5 siz$ mu%rooms2 if !y are cann$1 simply w>m !m 9 ! ess5ce 9 :i* !y are pres]v$1 & if !y are fre%1 peel !m by dipp+ !m1 held by ! /em1 into boil+ wat] = "o mom5t1 & heat !m ov] ! fire ) half an ounce ( butt] & half a saltspoonful ( salt put ov] !m2 prep>e ! omelette z above1 & z soon z ! edges beg9 to cook1 place ! mu%rooms 9 ! c5tre1 & fold & s]ve l ! omelette ) h]bs4 #gi4 ,spani% ,omelette4--,peel two l>ge ripe tomatoes1 cut !m 9 ?9 slices1 put !m into a fry+ pan ) an ounce ( butt]1 a saltspoonful ( salt1 & a du/ ( pepp]1 & toss !m to prev5t burn+1 until !y are j cook$ ?r\gh2 make an omelette z above1 & z soon z its edges are cook$ put 9 ! tomatoes1 & fold & s]ve ! same z ! omelette ) h]bs4 #hj4 ,ori5tal ,omelette4--,heat a ?ick e>!n plate ov] a *>coal or wood fire1 until x w melt butt] en\gh to cov] ! bottom ( x1 du/ on ! butt] a little pepp]1 & spr9kle on a little salt2 break into x z _m eggs z w lay ^u x )\t cr[d+1 & br[n !m und]nea?2 !n set !m :]e ! heat ( ! fire w /rike _! tops1 & let !m color a pale yell[2 salt !m a little1 & s]ve !m v hot ^u ! same di% ^u :i* !y 7 cook$4 #ha4 ,omelette ) ,pres]ves4--,prep>e an omelette z direct$ 9 receipt ,no4 #gg1 sub/itut+ any k9d ( jelly or pres]ves = ! oy/]s4 #hb4 ,h[ to ,cook ,mac>oni4--,?is is "o ( ! mo/ :olesome & economical ( foods1 & c be v>i$ s z to give a succession ( palatable di%es at a v small co/4 ,! import$ mac>oni c be b\ght at ,italian /ores = ab\t fifte5 c5ts a p\nd2 & t quantity :5 boil$ yields ne>ly ?ree times its bulk1 if x has be5 manufactur$ = any l5g? ( "t4 ,9 cook+ x is g5]ally comb9$ ) meat gravy1 tomato sauce1 & *eese2 ,gruy]e & ,p>mesan *eese1 :i* are ! k9ds mo/ us$ by =eign cooks1 c be readily obta9$ at any l>ge groc]y1 ! price ( ! =m] be+ ab\t ?irty-five c5ts p] p\nd1 & ! latt] v>y+ f =ty to eighty c5ts1 accord+ to ! comm]cial _s ( ! v5dor2 ! trade price quot$ on groc]s' trade li/s be+ ?irty-eight c5ts p] p\nd1 = prime quality4 ,?is *eese is ( a gre5i% color1 a little salt 9 ta/e & flavor$ ) delicate h]bs2 ! ne>e/ dome/ic v>iety is sage-*eese1 :i* may be us$ :5 ,p>mesan c n be obta9$4 ,if 9 heat+ ,p>mesan *eese x appe>s oily1 x is f ! lack ( moi/ure1 & ?is c be suppli$ by add+ a few tablespoonfuls ( bro?1 & /irr+ x ov] ! fire = a m9ute4 ,:5 m mac>oni has be5 boil$ ?an is us$1 x c be kept p]fectly good by lay+ x 9 fre% wat]1 :i* mu/ be *ang$ e day4 ,!re are sev]al =ms ( ,italian pa/e1 b ! composition is almo/ id5tical1 all be+ made f ! int]ior "p ( ! f9e/ :eat gr[n on ! ,m$it]ranean %ores3 ! l>ge/ tubes1 ab\t ! size ( a lead p5cil1 are call$ mac>oni2 ! second v>iety1 z l>ge z a common pipe-/em1 is t]m$ mazz9i2 & ! smalle/ is spaghetti1 or ?reads2 v]micelli comes to m>ket 9 ! =m ( small coils or hanks ( f9e yell[i% ?reads2 & ,italian pa/e appe>s 9 small lett]s1 & v>i\s fanciful %apes4 ,mac>oni is g5]ally kn[n z a r luxuri\s di% among ! weal?y2 b x %\ld become "o ( ! *ief foods ( ! p1 = x conta9s m glut51 or ! nutriti\s portion ( :eat1 ?an bread4 #hc4 ,mac>oni ) ,b*amel ,sauce4--,heat ?ree qu>ts ( wat]1 conta9+ ?ree tablespoonfuls ( salt1 to ! boil+ po9t2 boil half a p\nd ( mac>oni 9 x until x is t5d] en\gh to pi]ce easily ) ! f+] nail2 !n dra9 x 9 a col&]1 & wa% x well 9 cold wat]2 :ile x is boil+ make a ,b*amel1 or :ite sauce1 z 9 receipt ,no4 #hd3 put j en\gh ( x ) ! mac>oni to moi/5 x1 heat x ?or\ghly2 %ake x up well ) two =ks to make ! *eese fibr\s1 put x on a hot di%1 spr9kle ) half an ounce ( grat$ ,p>mesan *eese1 & s]ve x hot4 #hd4 ,b*amel ,sauce1 ) ,p>mesan ,*eese4--,/ir toge!r ov] ! fire two ounces ( butt]1 & two ounces ( fl\r1 until !y are p]fectly bl5d$1 boil+ "o p9t ( milk meantime2 :5 ! butt] & fl\r are smoo?1 p\r ! boil+ milk into !m1 /ir 9 two ounces ( grat$ ,p>mesan gradually & melt x ?or\ghly1 /irr+ con/antly until ! sauce is smoo?2 if cream is us$ in/ead ( milk1 & ! ,p>mesan *eese omitt$1 ! same is call$ ,cream ,b*amel4 #he4 ,mac>oni ,milanaise /yle4--,h ready "s tomato sauce1 made accord+ to receipt ,no4 #eb1 or use "s fre% tomatoes pass$ ?r\gh a sieve ) a wood5 spoon1 & highly season$2 & two ounces ( grat$ ,p>mesan *eese2 put half a p\nd ( import$ ,italian mac>oni 9 ?ree qu>ts ( boil+ wat]1 ) two tablespoonfuls ( salt1 "o saltspoonful ( pepp] 9 co>se pieces1 call$ mignonette pepp]1 & a teaspoonful ( butt]2 boil rapidly = ab\t tw5ty m9utes1 or until y c easily pi]ce x ) ! f+] nail1 !n dra9 x 9 a col&]1 run pl5ty ( cold wat] f ! faucet ?r\gh x1 & lay x 9 a pan ( cold wat] until y are ready to use x4 ,put into a sauce-pan "o gill ( tomato sauce1 "o ounce ( butt]1 & "o gill ( ,spani% sauce1 or any ri* meat gravy free f fat1 & /ir until !y are smoo?ly bl5d$3 put a half in* lay] ( mac>oni on ! bottom ( a di%1 moi/5 x ) f\r tablespoonfuls ( ! sauce1 spr9kle ov] x half an ounce ( ! grat$ *eese2 make ?ree o!r lay]s l ?is1 us+ all ! mac>oni1 *eese1 & sauce1 & br[n ! mac>oni 9 a hot ov5 = ab\t five m9utes2 s]ve x hot4 #hf4 ,mac>oni ) ,tomato ,sauce4--,boil half a p\nd ( spaghetti or mac>oni z direct$ 9 receipt ,no4 #hc1 & lay x 9 cold wat]4 ,make a tomato sauce z foll[s1 & dress ! mac>oni ) x1 us+ only en\gh to moi/5 x1 & spr9kl+ ! top ) half an ounce ( grat$ *eese2 s]ve x hot4 #hg4 ,tomato ,sauce4--,boil toge!r1 = "o h\r1 half a c ( tomatoes1 or six l>ge1 fre% ones1 "o gill ( bro? ( any k9d1 "o sprig ( ?yme1 "o sprig ( p>sley1 ?ree :ole cloves1 ?ree pepp]corns1 & half an ounce ( onion slic$2 rub !m ?r\gh a sieve ) a wood5 spoon1 & set ! sauce to keep hot2 mix toge!r ov] ! fire "o ounce ( butt]1 & half an ounce ( fl\r1 & :5 smoo?1 incorporate ) ! tomato sauce4 #hh4 ,timbale ( ,mac>oni4 7,a sweet di%47--,boil half a p\nd ( mac>oni ( ! l>ge/ size1 9 boil+ wat] & salt = fifte5 m9utes2 dra9 x 9 a col&]1 wa% x well1 lay by "o qu>t] ( x1 & put ! re/ into a sauce-pan ) "o ounce ( butt]1 "o p9t ( milk or cream1 f\r ounces ( sug>1 "o teaspoonful ( vanilla flavor+1 & a saltspoonful ( salt2 simm] x g5tly :ile y l9e a well butt]$ ?ree p9t pla9 m\ld ) ! be/ pieces y h res]v$1 coil+ !m regul>ly 9 ! bottom & up ! sides ( ! m\ld2 put :at y d n use among t 9 ! sauce-pan1 & z soon z x is t5d] fill ! m\ld ) x1 & set x 9 a hot ov5 = fifte5 m9utes2 !n turn x out on a di%1 du/ x ) p[d]$ sug>1 & s]ve x hot1 ) a pudd+ sauce4 #hi4 ,vanilla ,cream ,sauce4--,put ?ree ounces ( p[d]$ sug> into a sauce-pan ) "o ounce ( corn />*1 & "o gill ( cold wat]2 mix !m smoo? (f ! fire2 !n put ! sauce-pan on ! fire & p\r 9 half a p9t ( boil+ milk1 /irr+ smoo? ) an egg-:ip = ab\t t5 m9utes1 :5 ! sauce w be ?or\ghly cook$2 flavor x ) "o teaspoonful ( vanilla1 & s]ve ) pudd+ at once4 ,,*apt] ,,vi4 ,,l>ge ,,roa/s4 ,s9ce roa/ or r bak$ meats s (t5 play ! *ief "p 9 ,am]ican d9n]s1 a few directions w be useful 9 connection ) _! cook+4 ,! object 9 cook+ meat is to prep>e x = easy ma/ication & complete dige/ion2 & x %\ld be accompli%$ ) ! lea/ possible wa/e ( ! valuable juices ( ! meat4 ,! roa/+ ( meat be=e ! fire is n (t5 possible 9 ord9>y kit*5s1 b ) a well manag$ ov5 ! same result c be atta9$4 ,if meat is plac$ be=e a sl[ fire1 or 9 a cool ov51 ! little heat t rea*es x s]ves only to draw out its juices1 & ) !m its nutriti\s elem5ts4 ,! album5 ( its cut surfaces coagulates at ! temp]ature ( a bright1 cle> fire1 or a hot ov51 & ?us seals up ! juices s t only a "p ( !m escape1 & ^? are collect$ 9 ! =m ( a ri* br[n1 highly flavor$ cru/1 ^u ! surface ( well roa/$ meat4 ,a good temp]ature = bak+ meat is f #cbj to #djj ,fahr4 ,if ! meat is put into a v hot ov5 = a few mom5ts to h>d5 ! outside1 ! heat c subsequ5tly be mod]at$1 & ! cook+ f9i%$ m sl[ly1 s t ! meat w be suffici5tly well done1 b n burn$4 ,meats %\ld be roa/$ ab\t tw5ty m9utes to a p\nd1 to be mod]ately well done2 ! fire %\ld be cle>1 & /eady1 9 ord] t an equal heat may rea* ! jo9t & keep its int]ior /eam at ! prop] degree ( heat2 aft] ! "r l5g? ( "t has elaps$1 c>e be+ tak5 meantime t ! meat does n burn1 x may be te/$ by press+ x ) ! f+]s2 if x is r>e x w spr+ back :5 ! pressure is remov$2 if x is mod]ately well done ! resi/ance to pressure w be v slight2 & if x is ?or\ghly cook$ x w rema9 heavy "u ! f+]s2 nev] te/ x by cutt+ into x ) a knife1 or punctur+ x ) a =k1 = 9 ?is way y wa/e ! ri* juices4 ,if y wi% to fro? roa/ meat1 dr$ge a little fl\r ov] its surface1 & br[n x a few mom5ts be=e s]v+ x4 ,if x is to be glaz$1 bru% x ) cle> /ock conc5trat$ to a pa/e by rapid boil+1 or du/ a little p[d]$ sug> ov] x1 & 9 bo? cases return x to ! ov5 to set ! glaze4 #ij4 ,roa/ ,beef ) ,york%ire ,pudd+4--,h ?ree ribs ( prime beef prep>$ by ! but*] = roa/+1 all ! bones be+ tak5 out if x is desirable to c>ve a clean slice (f ! top2 secure x 9 place ) /\t tw9e2 d n use skew]s1 z ! unnecess>y holes !y make p]mit ! meat-juices to escape2 lay x 9 ! dripp+ pan on a b$ ( ! foll[+ vegetables1 cut 9 small pieces2 "o small onion1 half a c>rot1 half a turnip1 ?ree sprigs ( p>sley1 "o sprig ( ?yme1 & ?ree bay leaves2 d n put any wat] 9 ! dripp+ pan2 its temp]ature c n rise to a degree equal 9 heat to t ( ! fat outside ( ! beef1 & c n assi/ 9 its cook+1 b s]ves only to l[] ! temp]ature ( ! meat1 :]e x t\*es x1 & consequ5tly to s(t5 ! surface & extract ! juices2 d n season x until ! surface is p>tly c>boniz$ by ! heat1 z salt appli$ to ! cut fibre draws out _! juices4 ,if y use a roa/+ ov5 be=e ! fire1 ! meat %\ld be simil>ly prep>$ by ty+ 9 place1 & x %\ld be put on ! spit c>efully2 suffici5t dripp+s = ba/+ w fl[ f x1 & x %\ld be season$ :5 half done2 :5 entirely done1 :i* w be 9 fifte5 m9utes to ea* p\nd ( meat1 ! jo9t %\ld be kept hot until s]v$1 b %\ld be s]v$ z soon z possible to be good4 ,:5 gravy is made1 half a p9t ( hot wat] %\ld be add$ to ! dripp+ pan1 aft] ! vegetables h be5 remov$1 & ! gravy %\ld be boil$ briskly = a few m9utes1 until x is ?ick en\gh1 & season$ to suit ! palate ( ! family2 "s p]sons ?ick5 x ) a teaspoonful ( fl\r1 :i* %\ld be mix$ ) two tablespoonfuls ( cold wat] be=e x is /irr$ into ! gravy4 #ia4 ,york%ire ,pudd+4--,put sev5 ounces ( fl\r into a b[l ) "o teaspoonful ( salt2 mix x smoo?ly ) en\gh milk1 say half a p9t1 to make a smoo?1 /iff batt]2 !n gradually add en\gh m milk to am\nt 9 all to "o p9t & a half1 & ?ree eggs well beat52 mix x ?or\ghly ) an egg-:ip1 p\r x into a well butt]$ bak+ pan1 bake x 9 ! ov5 "o h\r & a half1 if x is to be s]v$ ) bak$ beef2 or if x is to accompany beef roa/$ be=e ! fire1 "o h\r 9 ! ov51 & !n half an h\r "u ! meat on ! spit1 to cat* ! gravy :i* fl[s f ! jo9t4 ,to s]ve x cut x into pieces two or ?ree in*es squ>e be=e tak+ x f ! pan1 & s5d x to ! table on a hot di% cov]$ ) a napk91 ) ! roa/ beef4 #ib4 ,roa/ ,lo9 ( ,veal4--,take out ! *9e1 or back-bone1 f a lo9 ( veal weigh+ ab\t six p\nds1 be+ c>eful to leave ! piece ( meat z :ole z possible2 *op up ! bones & put !m 9 a dripp+ pan ) two ounces ( c>rot1 "o ounce ( turnip1 & qu>t] ( an ounce ( p>sley2 /uff ! veal ) a =cemeat made z 9 receipt ,no4 #ic1 roll x up neatly1 tie x firmly ) /\t cord1 lay x on ! vegetables 9 ! pan1 & roa/ x "o h\r & a half4 ,:5 done take x f ! pan1 & keep x hot :ile y prep>e ! gravy by putt+ half a p9t ( hot wat] 9 ! pan1 boil+ x up once1 & /ra9+ x2 or if desirable ?ick5 x ) a teaspoonful ( fl\r smoo?ly dissolv$ 9 two tablespoonfuls ( cold wat] & /irr$ ) ! gravy4 #ic4 ,/uff+ = ,veal4--,cut two ounces ( salt pork 9 qu>t] in* dice1 & fry x br[n 9 half an ounce ( butt]1 ) "o ounce ( *opp$ onion2 :ile ^! +r$i5ts are fry+1 soak eight ounces ( /ale bread 9 tepid wat]1 & !n wr+ x dry 9 a napk92 add x to ! onion :5 x is br[n1 ) "o tablespoonful ( *opp$ p>sley1 half a saltspoonful ( p[d]$ ?yme1 & ! same quantity ( dri$ & p[d]$ cel]y1 & :ite pepp]1 & "o teaspoonful ( salt2 mix all ^! ov] ! fire until !y are scald+ hot1 & cleave f ! pan2 !n /ir 9 "o raw egg1 & use x ) ! veal4 #id4 ,roa/ ,lamb ) ,m9t ,sauce4--,*oose a plump1 fat =e-qu>t] ( lamb1 :i* is q z f9ely flavor$ & less exp5sive ?an ! h9d-qu>t]2 secure x 9 %ape ) /\t cord1 lay x 9 a dripp+ pan ) "o sprig ( p>sley1 ?ree sprigs ( m9t1 & "o ounce ( c>rot slic$2 put x into a quick ov51 & roa/ x fifte5 m9utes to ea* p\nd2 :5 half done season x ) salt & pepp]1 & ba/e x occasionally ) ! dripp+s fl[+ f x4 ,:5 done s]ve x ) a gravy-boat full ( m9t sauce4 #ie4 ,m9t ,sauce cold4--,melt f\r ounces ( br[n sug> 9 a sauce boat ) half a p9t ( v9eg>1 add ?ree tablespoonfuls ( *opp$ m9t1 & s]ve cold ) roa/ lamb4 #if4 ,hot ,m9t ,sauce4--,put "o p9t ( v9eg> into a sauce-pan ) f\r ounces ( :ite sug>1 & r$uce by rapid boil+ to half a p9t1 /irr+ to prev5t burn+2 add a gill ( cold wat]1 & boil = five m9utes2 !n add ?ree tablespoonfuls ( *opp$ m9t1 & s]ve ) lamb4 #ig4 ,roa/ ,pork ) ,apple ,sauce4--,neatly trim a lo9 ( fre% pork weigh+ ab\t six p\nds2 put x into a dripp+ pan on ?ree bay leaves1 qu>t] ( an ounce ( p>sley1 "o ounce ( onion1 & ! same quantity ( c>rot slic$1 & roa/ x ab\t tw5ty m9utes to ea* p\nd2 :5 half done1 season x ) salt & pepp]2 :5 br[n1 s]ve x ) a bord] ( ,p>isian potatoes1 prep>$ accord+ to receipt ,no4 #b1 & s5d x to ! table ) a b[l ( apple sauce4 #ih4 ,apple ,sauce4--,p>e & slice "o qu>t ( good t>t apples2 put !m into a sauce-pan ) half a p9t ( cold wat]2 /ir !m (t5 en\gh to prev5t burn+1 & simm] !m until t5d]1 ab\t tw5ty m9utes w be long en\gh2 !n rub !m ?r\gh a sieve ) a wood5 spoon1 add a saltspoonful ( p[d]$ cloves1 & f\r ounces ( sug>1 or less accord+ to ! ta/e2 s]ve 9 a b[l1 ) ! roa/ pork4 #ii4 ,roa/ ,turkey ) ,cranb]ry ,sauce4--,*oose a fat t5d] turkey weigh+ ab\t six or sev5 p\nds2 pluck x1 c>efully remove ! p9-fea!rs1 s+e ! bird ov] ! flame ( an alcohol lamp1 or a few drops ( alcohol p\r$ on a plate & light$2 wipe x ) a damp t[el & see t x is prop]ly drawn by slitt+ ! sk9 at ! back ( ! neck1 & tak+ out ! crop )\t te>+ ! sk9 ( ! brea/2 loos5 ! he>t1 liv]1 & lungs1 by introduc+ ! =e-f+] at ! neck1 & !n draw !m1 ) ! entrails1 f ! v5t4 ,unless y h brok5 ! gall1 or ! entrails1 9 draw+ ! bird d n wa% x1 = ?is greatly impairs ! flavor1 & p>tly de/roys ! n\ri%+ qualities ( ! fle%4 ,twi/ ! tips ( ! w+s back "u ! %\ld]s1 /uff ! bird ) =cemeat made accord+ to receipt ,no4 #ajj2 b5d ! legs z f> up t[>d ! brea/ z possible1 secure ! ?igh bones 9 t position by a truss+ cord or skew]2 !n br+ ! legs d[n1 & fa/5 !m close to ! v5t4 ,p\nd ! brea/ bone d[n1 fir/ lay+ a t[el ov] x4 ,lay a ?9 slice ( salt pork ov] ! brea/ to ba/e x until suffici5t dripp+s run f ! bird2 ba/e x frequ5tly1 br[n+ x on all sides by turn+ x ab\t 9 ! pan2 use a clean t[el to turn x )1 b d n run a =k into x or y w wa/e its juices3 :5 x is half done season x ) two teaspoonfuls ( salt & "o saltspoonful ( p[d]$ h]bs1 made accord+ to directions 9 ,*apt] fir/2 :5 x has cook$ ab\t tw5ty m9utes to ea* p\nd1 di% x1 & keep x hot :ile y make a gravy by add+ half a p9t ( wat] to ! dripp+s 9 ! pan1 fir/ tak+ (f a little ( ! sup]flu\s fat1 & ?ick5+ x if desir$ ) a teaspoonful ( fl\r mix$ ) two tablespoonfuls ( cold wat]2 s]ve ! turkey hot ) a gravy-boat full ( gravy & a di% ( cranb]ry sauce made accord+ to receipt ,no4 #aja4 ,! same directions = draw+1 truss+1 & roa/+ w apply to o!r p\ltry & game4 #ajj4 ,=cemeat = ,roa/ ,p\ltry4--,/eep eight ounces ( /ale bread 9 tepid wat] = five m9utes1 & wr+ x dry 9 a clean t[el2 meantime *op f9e f\r ounces ea* ( fre% veal & pork1 or use in/ead1 eight ounces ( good sausage meat2 grate eight ounces ( good r dry *eese2 fry "o ounce ( onion 9 "o ounce ( butt] to a light yell[ color2 add ! bread1 meat1 & *eese1 season ) a saltspoonful ( p[d]$ h]bs1 made accord+ to directions 9 ,*apt] fir/1 a teaspoonful ( salt1 a saltspoonful ( pepp]1 & two :ole eggs2 mix well & use4 #aja4 ,cranb]ry ,sauce4--,c>efully pick & wa% "o qu>t ( cranb]ries2 put !m ov] ! fire 9 a sauce-pan ) half a p9t ( cold wat]2 br+ !m to a boil1 & boil !m g5tly = fifte5 m9utes1 /irr+ !m occasionally to prev5t burn+2 !n add f\r ounces ( :ite sug>1 & boil !m sl[ly until !y are s(t en\gh to pass ?r\gh a sieve ) a wood5 spoon2 ! sauce is !n ready to s]ve4 #ajb4 ,roa/ ,*ick5 ) ,du*esse ,potatoes4--,prep>e & roa/ a pair ( *ick5s z direct$ 9 receipt ,no4 #ii2 or = ! /uff+ nam$ 9 t receipt sub/itute ,no4 #ic2 meantime boil "o qu>t ( potatoes1 = ma%+1 & make twelve he>t-%ap$ cr\tons or pieces ( bread fri$ 9 hot fat3 lay ! ,du*esse potatoes ar\nd ! *ick5s :5 x is di%$1 & ! cr\tons 9 an out] circle1 ) ! po9ts outw>d4 #ajc4 ,du*esse ,potatoes4--,ma% "o qu>t ( hot boil$ potatoes ?r\gh a f9e col&] ) ! potato ma%]2 mix ) !m "o ounce ( butt]1 "o level teaspoonful ( salt1 half a saltspoonful ( :ite pepp]1 qu>t] ( a saltspoonful ( grat$ nutmeg1 & ! yolks ( two raw eggs2 p\r ! potato out on a plate1 & !n =m x ) a knife into small cakes1 two in*es long & "o in* wide2 lay !m on a butt]$ t91 bru% !m ov] ! top ) an egg beat5 up ) a teaspoonful ( cold wat]1 & color !m gold5 br[n 9 a mod]ate ov54 #ajd4 ,roa/ ,duck ) ,wat]cresses4--,prep>e & roa/ a pair ( ducks z direct$ 9 receipt ,no4 #ii1 & s]ve !m ) a bord] ( a few wat]cresses1 & a salad b[l conta9+ ! re/ ( a qu>t1 prep>$ z 9 receipt ,no4 #aje4 #aje4 ,roma9e ,sauce = ,wat]cresses4--,grate half an ounce ( onion1 & use two tablespoonfuls ( v9eg> to wa% x (f ! grat]2 to ^! add a saltspoonful ( sug>1 a tablespoonful ( lemon juice1 ?ree tablespoonfuls ( olive oil1 six cap]s *opp$ f9e1 z mu* cay5ne z c be tak5 up on ! po9t ( a v small p5-knife blade1 a level saltspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]2 mix well1 & use = dress+ wat]cresses1 or any o!r gre5 salad4 ,a few cold boil$ potatoes slic$ & mix$ ) ?is dress+1 & a head ( lettuce1 makes a v nice potato salad4 #ajf4 ,roa/ ,goose ) ,onion ,sauce4--,prep>e a goose z direct$ 9 receipt ,no4 #ii2 /uff x ) onion /uff+ made accord+ to receipt ,no4 #ajg2 s]ve x ) a gravy boat full ( onion sauce made accord+ to receipt ,no4 #ajh4 #ajg4 ,sage & ,onion ,/uff+4--,p>e six ounces ( onion1 & br+ !m to a boil 9 ?ree diff]5t wat]s2 soak eight ounces ( /ale bread 9 tepid wat]1 & wr+ x dry 9 a t[el2 scald t5 sage leaves2 :5 ! onions are t5d]1 :i* w be 9 ab\t half an h\r1 *op !m ) ! sage leaves1 add !m to ! bread1 ) "o ounce ( butt]1 ! yolks ( two raw eggs1 "o level teaspoonful ( salt1 & half a saltspoonful ( pepp]2 mix & use4 #ajh4 ,onion ,sauce4--,prep>e six ounces ( onions z 9 receipt ,no4 #ajg2 *op !m f9e1 pass !m ?r\gh a sieve ) a wood5 spoon1 & put !m into half a p9t ( boil+ milk1 ) "o ounce ( butt]1 "o saltspoonful ( salt1 & "o qu>t] ( a saltspoonful ( pepp]4 #aji4 ,roa/ ,wild ,duck4--,prep>e a pair ( ducks z direct$ 9 receipt ,no4 #ii2 d n /uff !m1 b tie ov] ! brea/s slices ( pork or bacon2 roa/ fifte5 m9utes to ! p\nd2 s]ve ) gravy 9 a boat & qu>t]s ( lemon on ! same di%4 #aaj4 ,roa/ ,p>tridge4--,prep>e a pair ( p>tridges z 9 receipt ,no4 #ii1 b d n /uff !m2 tie ov] ! brea/s slices ( pork or bacon1 & roa/ ab\t tw5ty-five m9utes2 s]ve ) bread sauce4 #aaa4 ,bread ,sauce4--,peel & slice an onion weigh+ full an ounce1 simm] x half an h\r 9 "o p9t ( milk1 /ra9 x1 & to ! milk add two ounces ( /ale bread1 brok5 9 small pieces1 "o ounce ( butt]1 "o saltspoonful ( salt1 & qu>t] ( a saltspoonful ( nutmeg & pepp] mix$2 /ra91 pass+ ?r\gh a sieve ) a spoon1 & s]ve hot4 ,,*apt] ,,vii4 ,,boil$ ,,di%es4 ,boil+ is ! mo/ economical way ( cook+1 if prop]ly done2 !re are sev]al important po9ts to be consid]$ 9 ?is connection4 ,we h already said t ! be/ me?od ( cook+ meat is t :i* pres]ves all its n\ri%+ juices2 if 9 addition to ?is we c prep>e x 9 su* a way z to pres5t a l>ge available surface to ! action ( ! dige/ive juices1 we w\ld seem to h rea*$ cul9>y p]fection4 ,judici\s boil+ accompli%es ?is3 & we _c d bett] ?an to foll[ ,liebig's plan to fir/ plunge ! meat into boil+ wat]1 & boil x five m9utes to coagulate ! album5 to a suffici5t dep? to =m a cru/ ^u ! surface1 & ?us conf9e ! juices1 & !n add en\gh cold wat] to r$uce ! temp]ature to #aeh ,fahr41 if ! meat is to be r>e1 or to #afe ,fahr41 if x is to be well done2 & to ma9ta9 ?is g5tle heat until ! meat is t5d]4 ,!re is comp>atively little wa/e 9 boil+1 f ! fact t fat melts less quickly ?an 9 broil+ or roa/+1 & ! cov]+ ( ! pot ret>ds evaporation1 :ile ! wat] absorb$ by ! meat adds to its bulk to a c]ta9 ext5t )\t detract+ f its quality4 ,a /ra9] or plate %\ld be plac$ 9 ! bottom ( ! pot to prev5t burn+2 ! pot %\ld be skimm$ cle> z soon z x boils1 & ! subsequ5t simm]+ %\ld be g5tle & /eady2 !re %\ld always be suffici5t wat] to cov] ! meat 9 ord] to keep x plump4 ,less body ( heat is requir$ to boil 9 copp] or iron pots1 ?an 9 ^? made ( t91 especially if ! latt] h poli%$ surfaces :i* ?r[ (f ! heat4 ,! pot-liquor f boil$ meat %\ld always be /ra9$ into an e>!n j> & left to cool2 ! fat c !n be tak5 (f = kit*5 use1 & ! liquor utiliz$ z ! basis = "s k9d ( s\p4 #aab4 ,leg ( ,mutton ) ,cap] ,sauce4--,put a leg ( mutton1 weigh+ ab\t six p\nds1 on ! fire 9 en\gh boil+ hot wat] to cov] x2 boil x = five m9utes1 skimm+ x z (t5 z any scum rises1 !n p\r 9 en\gh cold wat] to r$uce ! heat to ab\t #afj ,fahr41 season ) a tablespoonful ( salt1 & simm] ! meat at t heat until x is t5d]1 all[+ ab\t tw5ty m9utes cook+ to ea* p\nd ( meat2 if turnips are to be s]v$ ) x z a g>ni%1 *oose !m ( equal size1 p>e !m smoo?ly1 & boil !m ) ! mutton2 if ! vegetables are cook$ fir/ take !m up )\t break+1 & set !m back (f ! fire1 9 a little ( ! mutton /ock1 to keep hot4 ,j be=e di%+ ! meat1 make a cap] sauce1 z direct$ 9 receipt ,no4 #aac2 s]ve ! mutton on a hot di%1 ) ! turnips laid ar\nd x1 & s5d ! sauce 9 a gravy-boat to ! table ) x4 #aac4 ,cap] ,sauce4--,put "o ounce ( butt] & "o ounce ( fl\r 9 a sauce-pan ov] ! fire1 & /ir until smoo?ly melt$2 gradually p\r 9 half a p9t ( boil+ wat]1 season ) "o teaspoonful ( salt1 & qu>t] ( a saltspoonful ( :ite pepp]1 & /ir until ! sauce coats ! spoon :5 y lift x out2 take x f ! fire1 & /ir 9 two ounces ( butt]1 & two tablespoonfuls ( small cap]s1 & s]ve at once4 ,d n p]mit ! sauce to boil aft] y h add$ ! butt]1 z x may turn rancid4 #aad4 ,boil$ ,ham ) ,madeira ,sauce4--,*oose a ham by runn+ a ?9 blad$ knife close to ! bone1 & if ! odor :i* foll[s ! cut is sweet ! ham is good2 soak x 9 cold wat] = tw5ty-f\r h\rs1 *ang+ ! wat] once2 scrape x well1 & trim (f any ragg$ p>ts2 put x 9 en\gh cold wat] to cov] x1 ) an onion weigh+ ab\t "o ounce1 /uck ) six cloves1 & a b\quet made accord+ to directions 9 ,*apt] fir/1 & boil x f\r h\rs4 ,take x f ! fire & let x cool 9 ! pot-liquor4 ,!n take x up c>efully1 remove ! sk91 du/ x ) sift$ bread or crack] crumbs1 & br[n x 9 ! ov54 ,s]ve x ei!r hot or cold2 if hot s5d x to ! table ) a gravy boat full ( ,madeira sauce4 #aae4 ,madeira ,sauce4--,put ov] ! fire 9 a ?ick sauce-pan "o p9t ( ,spani% sauce made accord+ to receipt ,no4 #dd1 or ! same quantity ( any ri* br[n gravy1 season ) salt & pepp] to ta/e2 ! season+ mu/ dep5d on ! flavor ( ! gravy2 :5 scald+ hot add half a p9t ( ,madeira w9e1 & /ir till ! sauce is ?ick en\gh to coat ! spoon2 !n /ra9 ?r\gh a f9e sieve1 & s]ve hot4 #aaf4 ,beef la ,mode ,j>d9i]e4--,daube a sev5 p\nd piece ( r\nd ( beef1 by ins]t+1 ) ! gra91 pieces ( l>d+ pork1 cut z long z ! meat is ?ick1 & ab\t half an in* squ>e1 sett+ ! /rips ( pork ab\t two in*es ap>t2 ?is c be done ei!r ) a l>ge l>d+ ne$le1 call$ a sonde1 or by fir/ mak+ a hole ) ! c>v+-knife /eel1 & !n ?ru/+ ! pork 9 ) ! f+]s2 lay ! beef 9 a deep b[l conta9+ ! m>9ade1 or pickle1 giv5 9 receipt ,no4 #aag1 & let x /& f two to t5 days 9 a cool place1 turn+ x ov] e day4 ,!n put x into a deep pot j l>ge en\gh to hold x1 toge!r ) ! m>9ade1 & turn x occasionally ov] ! fire until x is nicely br[n$2 cov] x ) hot /ock or wat]1 & simm] x g5tly f\r h\rs4 ,:5 x has be5 cook+ ?ree h\rs cut ab\t f\r ounces ea* ( c>rots & turnips 9 ! %ape ( olives2 p>e two doz5 button onions2 & cut "o p9t ( /r+ beans 9 pieces "o in* long2 put all ^! vegetables on ! fire 9 cold wat]1 9 sep>ate vessels1 ea* conta9+ a teaspoonful ( salt1 & half a saltspoonful ( sug>1 & let !m boil till t5d]2 !n lay !m 9 cold wat] to keep !m :ite1 until ready to use !m4 ,:5 ! meat is t5d]1 take x up1 & keep x w>m2 /ra9 ! sauce 9 :i* x has cook$1 & /ir x ov] ! fire until x is ?ick en\gh to coat ! spoon2 dra9 ! vegetables1 & let !m scald up 9 ! sauce1 & p\r all ov] ! beef4 #aag4 ,m>9ade4--,cut 9 slices1 f\r ounces ea* ( c>rot & onion1 two ounces ( turnip1 & "o ounce ( leeks2 *op a qu>t] ( an ounce ea* ( p>sley & cel]y1 if 9 season2 slice "o lemon2 add to ^! "o level tablespoonful ( salt1 "o saltspoonful ( pepp]1 six cloves1 f\r allspice1 "o in* ( /ick c9namon1 two blades ( mace1 "o gill ( oil & "o ( v9eg>1 half a p9t ( r$ w9e1 & "o p9t ( wat]4 ,mix all ^! +r$i5ts ?or\ghly1 & use ! m>9ade = beef1 game1 or p\ltry1 always keep+ x 9 a cool place4 #aah4 ,boil$ ,f[l ) ,oy/] ,sauce4--,prep>e a pair ( f[ls 9 accordance ) receipt ,no4 #ii1 b d n /uff !m2 put !m into boil+ wat] en\gh to cov] !m1 ) a level tablespoonful ( salt to ea* qu>t ( wat]2 skim until cle>1 & boil sl[ly until t5d]1 ab\t fifte5 m9utes to a p\nd2 :5 ne>ly done1 make an oy/] sauce1 z direct$ 9 receipt ,no4 #aai1 & s]ve x on ! same di% ) ! f[ls1 spr9kl+ !m ) a teaspoonful ( *opp$ p>sley4 #aai4 ,oy/] ,sauce4--,blan* "o qu>t ( oy/]s by br++ !m to a boil 9 _! own liquor2 dra9 !m1 sav+ ! liquor2 wa% !m 9 cold wat]1 & set !m away f ! fire until y are ready to use !m2 /ir "o ounce ( butt] & "o ounce ( fl\r toge!r ov] ! fire until !y =m a smoo? pa/e1 /ra9 into !m en\gh ( ! oy/] liquor & t ! *ick5 0 boil$ 9 to make a sauce z ?ick z melt$ butt]2 season ) a teaspoonful ( salt1 qu>t] ( a saltspoonful ( :ite pepp]1 & ! same ( grat$ nutmeg2 put 9 ! oy/]s1 & s]ve4 ,,*apt] ,,viii4 ,,salads ,,& ,,salad ,,sauces4 ,! v h]bs ( ! field yield n\ri%m5t1 & bread & wat] make a fea/ = a temp]ate man1 says ,plato2 & inde$ ! heal?fulness ( fre% vegetables is well en\gh kn[n 9 our day2 we include "u ?is t]m n only ! edible roots1 b ! "y %oots ( succul5t plants1 ri* 9 nitrates & m9]al salts1 :i* play an important "p 9 ! prep>ation ( salads4 ,am]icans are beg9n+ to realize ! weal? ( gre5 food ab\nd+ 9 _! g>d5s & fields1 :i* !y h too long ab&on$ to _! bea/s ( burd54 ,we are wise 9 lett+ ! ox eat grass = u1 b ) ! grass he too (t5 consumes t5d] h]bs :i* might f9d a place on our own tables1 to ! advantage ( appetite & dige/ion4 ,d&elion1 corn-salad1 *icory1 m9t1 sorrel1 f5nel1 m>%mall[s1 t>ragon1 *ives1 mu/>d1 & cresses1 & _! num]\s k9d1 gr[ wild1 or c be cultivat$ ) b little tr\ble2 & %\ld f9d _! way to favor 9 e family1 = ) ! oil & v9eg> employ$ 9 dress+ !m1 !y promote dige/ion1 & purify ! sy/em2 :ile ! condim5ts us$ ) !m are ( decid$ m$ic9al value4 ,!re is "s degree ( tru? 9 ! idea t a salad-mak] is born1 n made1 & yet ) due c>e & delicate manipulation1 almo/ any deft-h&$ & neat-m9d$ individual may become an exp]t salad dress]4 ,mo/ c>eful prep>ation ( ! gre5 vegetables is imp]atively necess>y to ! production ( a good salad2 !y mu/ be fre%5$ 9 cool wat]1 clean$ ( all =eign matt]1 well dra9$ ^u a clean napk92 &1 above all1 torn ) ! f+]s1 & n cut ) a knife4 ,!n ! v>i\s +r$i5ts %\ld be v delicately & delib]ately comp\nd$1 & )al by a quick & cunn+ h&1 & ! result w be p]fection4 ,bel[ we give ! receipts = a class ( salads be/ adapt$ = g5]al use4 ,9 ! prep>ation ( all salads only good oil %\ld be us$1 z none o!r w produce inv>iably satisfactory results4 ,! v be/ salads are (t5 ! result ( ! inspiration ( ! mom5t1 :5 ! necessity arises = sub/itut+ "s +r$i5t ne> at h& = "o n to be obta9$1 z 9 ! case ( ! %ad-roe salad m5tion$ bel[4 ,! =mula call$ = ,russian cavi>e1 b ,russian cavi>e 0 n to be _h1 & a cold %ad-roe 02 ! consequ5ce 0 its sub/itution & ! alt]ation ( "o or two o!r +r$i5ts1 & ! result1 we d n hesitate to say1 0 ! production ( "o ( ! mo/ delici\s salads ev] inv5t$4 ,let c>eful h\sekeep]s n giv5 to ^! =eign di%es rememb] t !y are n only appetiz+ b economical4 #abj4 ,spr+ ,salad4--,break "o p9t ( fre% mu/>d tops1 & "o ( cresses1 te> "o good-siz$ lettuce1 & *op two gre5 onions2 place all lightly 9 a di%1 & ornam5t x ) cel]y & slices ( boil$ beet4 ,use x ) a cream dress+4 #aba4 ,wat]cress ,salad4--,s]ve "o qu>t ( wat]cresses ) "o *opp$ gre5 onion1 "o teaspoonful ( gr\nd hors]adi%1 "o tablespoonful ( lemon juice1 & two ( oil1 simply p\r$ ov]4 #abb4 ,m9t ,salad4--,wa% & clean ! t5d] tops ( "o qu>t ( spe>m9t1 lay !m 9 a b[l ) "o tablespoonful ( *opp$ *ives1 & dress !m ) br[n sug> & v9eg>1 or sweet sauce4 ,?is is an excell5t accompanim5t = roa/ lamb4 #abc4 ,caulifl[] ,salad4--,place 9 a salad b[l "o und]done caulifl[]1 brok5 9 bran*es1 six small silv] onions1 six radi%es1 ornam5t ) ! he>ts ( two :ite lettuces1 & "o dess]tspoonful ea* ( *opp$ olives & cap]s2 dress x ) cream sauce1 or pla9 oil & v9eg>4 #abd4 ,d&elion ,salad4--,?is salad is a favorite ,european di%2 "o p9t ( ! plants are c>efully wa%$ & plac$ 9 a salad b[l ) an equal quantity ( wat]cresses1 ?ree gre5 onions or leeks slic$1 a teaspoonful ( salt1 & pl5ty ( oil or cream dress+4 ,?is is "o ( ! mo/ heal?ful & refre%+ ( all e>ly salads4 #abe4 ,asp>agus ,salad4--,cut ! gre5 tops ( two bun*es ( cold asp>agus "o in* long1 mix !m ) ! leaves ( "o lettuce1 a few sprigs ( m9t1 & a teaspoonful ( p[d]$ sug>1 ornam5t ) tufts ( leaves1 & s]ve ) a ,mayonnaise4 #abf4 ,%ad-roe ,salad4--,boil two roes1 sep>ate ! gra9s by wa%+ !m 9 v9eg>1 place !m 9 a salad b[l1 ) "o head ( t5d] lettuce & "o p9t ( ripe tomatoes cut ?92 dress !m ) two tablespoonfuls ea* ( oil1 lemon juice1 & /ra9$ tomato pulp1 season$ ) cay5ne pepp]4 #abg4 ,gre5 ,pea ,salad4--,place "o p9t ( cold boil$ peas 9 a b[l ) "o tablespoonful ( p[d]$ sug>2 p\r ov] !m two tablespoonfuls ( oil & "o ( v9eg>1 & g>ni% ) two cucumb]s delicately slic$4 ,?is salad is excell5t ) a ,mayonnaise4 #abh4 ,orange ,salad4--,dive/ f\r "u-ripe oranges ( all r9d & pi?1 slice !m into a di%1 season ) a little cay5ne pepp]1 add ! r9d ( "o m9c$1 ! juice ( "o lemon & a tablespoonful ( oil if desir$2 decorate ) t>ragon tops4 #abi4 ,sp9a* ,salad4--,place "o p9t ( lettuce leaves1 & "o p9t ( t5d] sp9a* tops 9 a b[l ) a few fre% m9t leaves1 dress !m ) oil & v9eg> pla91 & decorate !m ) slic$ h>d boil$ eggs4 ,a ravigote sauce is excell5t ) ?is salad4 #acj4 ,tomato ,salad4--,slice "o qu>t ( ripe tomatoes1 spr9kle ) cay5ne pepp]1 g>ni% ) *]vil or f5nel1 & dress ) oil or lemon juice ?ree tablespoonfuls ( ea*4 #aca4 ,na/urtium ,salad4--,te> two :ite lettuces into ! salad b[l1 spr9kle ov] !m "o tablespoonful ( pickl$ na/urtiums1 or cap]s1 dress ) simple oil & v9eg>1 & g>ni% ) fre% na/urtium blossoms4 ,9 mix+ salad dress+s1 fir/1 c>efully /ir toge!r all ! +r$i5ts except ! oil & v9eg>1 & add ^! gradually & alt]nately a few drops at a "t4 #acb4 ,cream ,dress+4--,:]e oil is dislik$ 9 salads ! foll[+ dress+ w be f\nd excell5t4 ,rub ! yolks ( two h>d boil$ eggs v f9e ) a spoon1 incorporate ) !m a dess]tspoonful ( mix$ mu/>d1 !n /ir 9 a tablespoonful ( melt$ butt]1 half a teacupful ( ?ick cream1 a saltspoonful ( salt1 & cay5ne pepp] en\gh to take up on ! po9t ( a v small p5-knife blade1 & a few drops ( an*ovy or ,worce/]%ire sauce2 add v c>efully suffici5t v9eg> to r$uce ! mixture to a smoo? creamy consi/5cy2 & p\r x ^u lettuce c>efully prep>$ = ! table4 #acc4 ,engli% ,salad ,sauce4--,break ! yolk ( "o h>d boil$ egg ) a silv] =k1 add to x a saltspoonful ( salt1 a teaspoonful ( dry mu/>d1 a ma%$ mealy potato1 two dess]tspoonfuls ea* ( cream & oil1 & "o tablespoonful ( v9eg>2 mix until smoo? & firm4 #acd4 ,remolade4--,beat a fre% raw egg1 add to x a teaspoonful ( mix$ mu/>d1 & ?ree tablespoonfuls ( oil2 :5 smoo? add j en\gh v9eg> to *ange ! color slightly4 #ace4 ,sweet ,sauce4--,mix well two tablespoonfuls ( oil1 ! raw yolk ( "o egg1 a saltspoonful ( salt1 a half t quantity ( pepp]1 "o tablespoonful ( v9eg>1 & a dess]tspoonful ( moi/ sug>4 #acf4 ,piquante ,salad ,sauce4--,mix toge!r ! yolks ( two h>d boil$ & two raw eggs2 add "o tablespoonful ea* ( cream & oil2 &1 :5 smoo?1 en\gh ,*ili or t>ragon v9eg> to season %>ply1 ab\t two tablespoonfuls4 #acg4 ,gre5 ,remolade4--,"o dess]tspoonful ea* ( *opp$ t>ragon1 *ives1 & sorrel1 p\nd$ 9 a mort>2 add a saltspoonful ( salt1 half t quantity ( mignonette pepp]1 "o tablespoonful ( mix$ mu/>d1 a gill ( oil1 & ! raw yolks ( ?ree eggs2 :5 p\nd$ q smoo?1 dilute x ) a little v9eg>1 & /ra9 x ?r\gh a sieve4 #ach4 ,oil ,sauce4--,p\nd 9 a mort> "o %allot or two button onions1 ! yolks ( two h>d boil$ eggs1 a saltspoonful ( h]bs1 a tablespoonful ( v9eg>1 & en\gh oil to ?ick5 x1 ab\t "o gill4 #aci4 ,ravigote ,sauce4--,clean & *op a few salad h]bs1 put "o teaspoonful ( ea* into a small pan ) a tablespoonful ( meat jelly or ?ick /ock1 & a little pepp] & salt2 /ir till ! jelly is hot1 & !n add "o tablespoonful ( v9eg>1 & two ( good oil2 :5 ?or\ghly mix$ set ! sauce-pan into a cool place1 or p\r out ! mixture on a di% until x is want$ = use4 #adj4 ,egg ,dress+4--,*op ! yolks & :ites ( two h>d boil$ eggs sep>ately1 b n f9e2 /rew !m ^u any salad aft] hav+ dress$ x ) two tablespoonfuls ( cream1 & "o ( :ite v9eg>4 #ada4 ,an*ovy ,salad ,sauce4--,mix until smoo? two raw eggs1 "o teaspoonful ( ! ess5ce ( an*ovy1 "o tablespoonful ( v9eg>1 & two ( oil4 #adb4 ,swiss ,dress+4--,p\nd two ounces ( old *eese 9 a mort>1 add "o tablespoonful ( v9eg>1 a little salt & pepp]1 & dilute to ! consi/5cy ( cream ) oil4 #adc4 ,spr+ ,dress+4--,beat ! yolks ( two raw eggs1 add a teaspoonful ( salt1 & a saltspoonful ( dry mu/>d1 *op "o leek or two new onions1 & mix !m 91 !n add ?ree tablespoonfuls ( oil & "o ( v9eg> & mix ?or\ghly2 te> up two heads ( lettuce1 putt+ ?9 slices ( boil$ beets ^u x1 & p\r ! dress+ ov] all4 #add4 ,mayonnaise4--,place 9 ! bottom ( a salad b[l ! yolk ( "o raw egg1 a level teaspoonful ( salt1 ! same quantity ( dry mu/>d1 a saltspoonful ( :ite pepp]1 z mu* cay5ne z c be tak5 up on ! po9t ( a v small p5-knife blade1 & ! juice ( half a lemon2 mix ^! +r$i5ts ) a wood5 salad spoon until !y assume a creamy :ite appe>ance2 !n add1 drop by drop1 ?ree gills ( salad oil1 /irr+ ! mayonnaise con/antly2 if x ?ick5s too rapidly1 ?9 x ) a little ( ! juice f ! second half ( ! lemon1 until all is us$2 & t[>ds ! f9i% add gradually f\r tablespoonfuls ( t>ragon v9eg>4 ,keep x cool until want$ = use4 #ade4 ,hot ,salad ,sauce4--,?is sauce :5 cold is an excell5t & economical sub/itute = ! m exp5sive mayonnaise4 ,,"p #a4--,put "o ounce ea* ( butt] & fl\r into a sauce-pan ov] ! fire1 & /ir until x is melt$1 add gradually half a p9t ( boil+ wat]1 season ) a teaspoonful ( salt1 & qu>t] ( a saltspoonful ( :ite pepp]1 /ir till smoo?1 & set a little away f ! fire1 :ile y make ! foll[+ sauce4 ,,"p #b4--,put ! yolk ( "o raw egg 9 a salad b[l1 add a qu>t] ( a saltspoonful ( salt1 half t quantity ( grat$ nutmeg1 z mu* cay5ne z y c take up on ! po9t ( a v small p5-knife blade2 mix ^! +r$i5ts ) a wood5 salad spoon ?or\ghly1 & !n add1 a few drops at a "t & alt]nately1 ?ree tablespoonfuls ( oil1 & "o ( v9eg>4 ,p\r ! prep>ation m>k$ "p #a1 into ?is1 gradually /irr+ until ! sauces are ?or\ghly mix$2 cool & use4 ,?is sauce w keep = weeks 9 a cool place4 #adf4 ,roma9e ,salad ,dress+4--,grate half an ounce ( onion1 mix x ) a teaspoonful ( lemon juice1 a saltspoonful ea* ( salt & p[d]$ sug>1 a level saltspoonful ea* ( :ite pepp]1 & dry mu/>d1 !n gradually add ?ree tablespoonfuls ( oil1 & "o ( v9eg>4 ,use = lettuce or tomato salad4 ,,*apt] ,,ix4 ,,vegetables4 ,s(t wat] is ! be/ = boil+ all vegetables4 ,fre% vegetables boil 9 "o-?ird less "t ?an /ale ones4 ,gre5 vegetables %\ld be put into pl5ty ( boil+ wat] & salt1 & boil$ rapidly1 )\t cov]+1 only until t5d] en\gh to pi]ce ) ! f+] nail2 a bit ( common wa%+ soda1 or ( c>bonate ( ammonia1 z l>ge z a dri$ pea1 put into ! boil+ wat] ) any ( ! vegetables except beans1 c\nt]acts any excess ( m9]al elem5ts 9 !m1 & helps to pres]ve _! color4 ,a lump ( loaf sug> boil$ ) turnips neutralizes _! excessive bitt]ness4 ,cabbage1 potatoes1 c>rots1 turnips1 p>snips1 onions1 & beets1 are injur$ by be+ boil$ ) fre% meat1 & !y also hurt ! color ( ! meat1 & impair its t5d]ness & flavor4 ,:5 vegetables are cook$ = use ) salt meat1 ! meat %\ld fir/ be cook$ & tak5 f ! pot liquor1 & ! vegetables boil$ 9 ! latt]4 ,! foll[+ table w be a guide 9 boil+ vegetables1 b x mu/ be rememb]$ t ! y\nge/ & fre%e/ boil 9 ! lea/ "t2 & t 9 w9t] all ! roots except potatoes require ne>ly d\ble ! "t to cook1 t !y w\ld take 9 summ]1 :5 !y are new2 sp9a*1 t5 to fifte5 m9utes2 brussels spr\ts1 peas1 caulifl[]s1 & asp>agus1 fifte5 to tw5ty m9utes2 potatoes1 cabbage1 corn1 & /r+-beans1 tw5ty to ?irty m9utes2 turnips1 onions1 & squa%1 tw5ty to =ty m9utes2 beets1 c>rots1 & p>snips1 ab\t "o h\r4 #adg4 ,asp>agus ) ,melt$ ,butt]4--,trim ! :ite t\gh ends f two bun*es ( asp>agus1 tie x 9 packages ( ab\t a doz5 /alks ea*2 put !m into ?ree qu>ts ( boil+ wat]1 ) ?ree tablespoonfuls ( salt1 & boil !m g5tly until done1 ab\t tw5ty m9utes2 meantime make "s drawn butt] accord+ to receipt = cap] sauce1 omitt+ ! cap]s2 fit two slices ( toa/ to ! bottom ( ! di% y int5d to use1 dip x = "o in/ant 9 ! wat] 9 :i* ! asp>agus has be5 boil$1 lay x on ! di%1 & arrange ! asp>agus 9 a r+ on x ) ! heads 9 ! c5tre2 s5d ! butt] to ! table 9 a gravy boat1 ) ! di% ( asp>agus4 #adh4 ,gre5 ,peas4--,boil two qu>ts ( fre%ly %ell$ peas 9 two qu>ts ( boil+ wat] ) half an ounce ( butt]1 "o bun* ( gre5 m9t1 & "o teaspoonful ea* ( sug> & salt1 until !y beg9 to s9k to ! bottom ( ! sauce-pan3 dra9 !m 9 a col&]1 season !m ) a saltspoonful ( salt1 & a qu>t] ( a saltspoonful ( pepp]1 & s5d !m to ! table hot4 #adi4 ,/r+ ,beans4--,^! beans are g5]ally m>ket$ :ile !y are unripe1 & cook$ 9 ! %ell2 9 t condition two qu>ts ( !m %\ld be /r+$1 split 9 halves1 cut 9 pieces two in*es long1 & ?r[n into boil+ wat] ) a tablespoonful ( salt1 b no soda or ammonia %\ld be add$1 z its action discolors !m2 a few sprigs ( p>sley & an ounce ( pork c be boil$ ) !m to _! improvem5t2 :5 !y are t5d]1 :i* w be 9 ab\t half an h\r1 !y %\ld be dra9$1 & s]v$ ) melt$ butt]1 made z = cap] sauce1 b )\t ! cap]s4 #aej4 ,bak$ ,beets4--,clean eight smoo? beets ) a s(t clo? or bru%2 bake !m 9 a mod]ate ov5 ab\t "o h\r2 rub (f ! sk91 ba/e !m ) butt] & lemon juice1 return !m to ! ov5 = five m9utes1 & s]ve !m hot4 #aea4 ,brussels ,spr\ts4--,trim two qu>ts ( ,brussels spr\ts1 wa% !m ?or\ghly1 put !m 9 ?ree qu>ts ( boil+ wat] ) two tablespoonfuls ( salt1 & boil !m g5tly until t5d]1 ab\t fifte5 m9utes1 %ak+ ! sauce-pan occasionally2 !n dra9 !m 9 a col&]1 be+ c>eful n to break !m2 put !m aga9 into ! sauce-pan ) "o ounce ( butt]1 a teaspoonful ( lemon juice1 a saltspoonful ( salt1 & qu>t] ( a saltspoonful ( :ite pepp]2 toss !m g5tly ov] ! fire1 :ile y make "s r\nds ( butt]$ toa/ = ! bottom ( a platt]2 :5 ?is is ready %ake ! ,brussels spr\ts ^u x1 & s]ve hot4 ,"s p]sons l ! addition ( two ounces ( grat$ ,p>mesan *eese2 & o!rs s]ve !m ) ! ,b*amel sauce nam$ 9 receipt ,no4 #hd4 #aeb4 ,/uff$ ,cabbage4--,cut ! leaves ( a l>ge :ite cabbage z :ole z possible1 cut out ! /alks1 wa% ! leaves well1 & boil !m only until t5d]1 9 ?ree qu>ts ( boil+ wat] & salt1 ) a piece ( soda z l>ge z a dri$ pea2 h ready "s sausage meat highly season$1 & z soon z ! cabbage is t5d] c>efully dra9 x 9 a col&]1 run cold wat] f ! faucet ov] x1 &1 )\t te>+ ! leaves1 lay !m op5 on ! table1 two or ?ree ^u ea* o!r1 mak+ eight or t5 piles4 ,divide ! sausage meat1 & lay a portion 9 ! c5tre ( ea*1 fold ! cabbage ov] x 9 a compact roll & tie x 9 place ) cord2 lay ! rolls on a bak+ %eet1 season ) salt & pepp]1 put ov] ea* a tablespoonful ( any ri* br[n gravy & br[n a little 9 a quick ov52 s]ve at once1 on small r\nds ( toa/4 #aec4 ,r$ ,cabbage4--,cut a firm head ( r$ cabbage 9 %r$s1 lay x 9 a sauce-pan ) ! foll[+ +r$i5ts2 "o gill ( v9eg>1 "o teaspoonful ea* ( gr\nd cloves & salt1 half a saltspoonful ( pepp]1 two ounces ( butt]1 & two ounces ( sug>2 /ew x g5tly until t5d]1 ab\t "o h\r1 %ak+ ! pan to prev5t burn+1 & s]ve x hot4 #aed4 ,bak$ ,caulifl[]4--,?or\ghly wa% a l>ge caulifl[]1 boil x 9 pl5ty ( boil+ wat] & salt1 until t5d]1 ab\t tw5ty m9utes2 dra9 x :ole2 p\r ov] x "o gill ( ,b*amel sauce1 made z 9 receipt ,no4 #hd1 du/ x ?ickly ) crack] du/1 or bread crumbs1 & ,p>mesan *eese1 mix$ 9 equal proportions1 & br[n x t5 m9utes 9 a quick ov54 #aee4 ,bak$ ,turnips4--,p>e six l>ge yell[ turnips1 slice !m1 & boil !m till t5d] 9 pl5ty ( salt$ wat]2 dra9 !m1 put !m on a flat di% 9 lay]s1 p\r ov] !m half a p9t ( ,b*amel sauce1 du/ !m ?ickly ) crumbs & grat$ ,p>mesan *eese2 br[n !m 9 a quick ov51 & s]ve hot4 #aef4 ,glaz$ ,onions4--,p>e ?ree doz5 button onions1 put !m on a t9 di%1 p\r ov] !m a v little ,spani% sauce or br[n gravy1 j en\gh to moi/5 !m1 season !m ) a teaspoonful ( salt1 & qu>t] ( a saltspoonful ( pepp]2 br[n !m 9 a quick ov51 %ak+ !m occasionally to color !m equally2 s]ve hot4 #aeg4 ,mu%room ,pudd+4--,cleanse a qu>t ( fre% mu%rooms1 cut !m 9 small pieces1 mix !m ) half a p\nd ( m9c$ ham or bacon1 season !m ) a teaspoonful ( salt1 & half a saltspoonful ( pepp]2 spread !m on a roly-poly cru/ made by mix+ "o p\nd ( fl\r1 half a p\nd ( %ort5+1 & a teaspoonful ( salt1 ) ab\t "o p9t ( wat]3 roll up ! cru/1 tie x tightly 9 a fl\r$ clo?1 & boil x ab\t two h\rs 9 boil+ /ock1 or salt$ wat]2 s]ve hot ) bread1 or vegetables4 #aeh4 ,boil$ ,potatoes4--,potatoes %\ld be prep>$ = boil+ by fir/ c>efully wa%+ !m1 remov+ ! deep eyes or defective p>ts1 & !n p>+ (f "o r+ all ar\nd ! potato2 place !m 9 cold wat] ) a little salt2 :5 cook$1 :i* w be 9 f tw5ty to ?irty m9utes1 p\r (f all ! wat]1 cov] !m ) a clean1 co>se t[el1 leav+ (f ! lid ( ! pot1 & set !m on a hot brick on ! back ( ! fire to /eam4 ,potatoes treat$ 9 ?is way c be kept fre%1 hot & mealy = h\rs4 ,m$ium-siz$ & smoo? potatoes are ! mo/ economical to use1 & ! k9d %\ld be select$ 9 ref]5ce to ! season4 #aei4 ,lyonnaise ,potatoes4--,*op two ounces ( onion1 & fry x pale yell[ 9 two ounces ( butt]2 meantime peel boil$ potatoes1 ei!r hot or cold1 cut !m 9 slices1 put !m into ! pan conta9+ ! onion & butt]1 season !m ) a teaspoonful ( salt1 & half a saltspoonful ( pepp]1 fry !m pale br[n1 %ak+ ! pan to prev5t burn+1 & toss+ x to br[n !m ev5ly2 spr9kle ) two tablespoonfuls ( *opp$ p>sley1 & s]ve at once4 #afj4 ,/uff$ ,potatoes4--,wa% twelve l>ge potatoes ) a bru%2 bake !m only until !y beg9 to s(t52 n m ?an half an h\r2 cut (f "o end1 scoop out ! inside ) a teaspoon into a sauce-pan conta9+ two ounces ( butt]1 "o saltspoonful ( :ite pepp]1 "o teaspoonful ( salt1 & two ounces ( grat$ ,p>mesan *eese2 /ir all ^! +r$i5ts ov] ! fire until !y are scald+ hot2 !n fill ! potato sk9s ) ! mixture1 put on ! ends1 press ! potatoes g5tly 9 %ape1 heat !m 9 ! ov51 & s]ve !m on a hot di% cov]$ ) a napk91 ! potatoes be+ laid on ! napk94 ,obs]ve nev] to cov] a bak$ potato unless y want x to be heavy & moi/4 #afa4 ,potato ,sn[4--,peel a qu>t ( :ite potatoes1 & boil !m z direct$ 9 receipt ,no4 #aeh2 dra9 !m ?or\ghly1 put !m 9 a sieve ov] ! di% 9 :i* !y are to be s]v$1 & rub !m ?r\gh x ) a potato ma%]1 or a wood5 spoon2 d n /ir !m aft] !y are put into ! di%1 & s]ve !m hot4 #afb4 ,b]muda or ,new ,potatoes4--,wa% a qu>t ( new potatoes ?or\ghly1 put !m into pl5ty ( boil+ wat] & salt1 & boil !m until t5d] en\gh to pi]ce easily ) a =k2 dra9 (f ! wat]1 cov] !m ) a t[el1 let !m /eam five m9utes1 & s]ve !m 9 _! jackets4 #afc4 ,broil$ ,potatoes4--,boil a qu>t ( ev5 siz$ potatoes until t5d]1 b d n let !m gr[ mealy2 dra9 (f ! wat]1 peel ! potatoes1 cut !m 9 half in* slices1 dip !m 9 melt$ butt]1 & broil !m ov] a mod]ate fire2 s]ve hot1 ) a little butt] melt$4 #afd4 ,s>atoga ,potatoes4--,peel a qu>t ( potatoes1 cut !m 9 v ?9 slices1 & lay !m 9 cold wat] & salt = an h\r or m2 !n dry !m on a t[el1 ?r[ !m into a deep kettle ( smok+ hot fat1 & fry !m light br[n2 take !m out ( ! fat ) a skimm] into a col&]1 scatt] ov] !m a teaspoonful ( salt1 %ake !m well ab\t1 & turn !m on a platt] to s]ve4 #afe4 ,broil$ ,tomatoes4--,wipe half a doz5 l>ge r$ tomatoes1 cut !m 9 half in* slices1 dip !m 9 melt$ butt]1 season !m ) salt & pepp]1 dip !m 9 crack] crumbs1 & broil !m on an oil$ gridiron ov] a mod]ate fire1 be+ v c>eful n to break ! slices 9 turn+ !m4 ,s]ve !m ) *ops = breakfa/4 #aff4 ,/uff$ ,tomatoes4--,cut (f ! tops f eight or t5 l>ge smoo? r\nd tomatoes2 scoop out ! inside1 & put x into a sauce-pan ) qu>t] ( a p\nd ( scraps ( ham1 bacon or tongue m9c$ f9e1 a saltspoonful ( salt1 two ounces ( butt]1 half an ounce ( *opp$ p>sley1 & f\r ounces ( grat$ *eese & bread crumbs mix$2 /ir ^! +r$i5ts ov] ! fire until !y are scald+ hot1 fill ! tomato sk9s ) ?is =cemeat1 fit !m neatly toge!r1 du/ !m ) sift$ bread crumbs1 put ov] ea* a v little sweet oil to prev5t burn+1 br[n !m 9 a quick ov51 & s]ve !m on a hot di% ) _! own gravy turn$ ov] !m4 #afg4 ,s>atoga ,onions4--,slice half a doz5 delicately flavor$ onions 9 small /rips2 drop !m into pl5ty ( smok+ hot fat1 fry !m pale br[n1 & dra9 !m = a mom5t 9 a col&]4 ,s]ve hot = breakfa/ or lun*4 #afh4 ,fri$ ,beans4--,fry two ounces ( *opp$ onions 9 "o ounce ( butt] until gold5 br[n2 put into !m ab\t a qu>t ( cold boil$ :ite beans1 season !m ) a teaspoonful ( salt1 & half a saltspoonful ( pepp]1 moi/5 !m ) half a p9t ( any br[n gravy1 & s]ve !m hot4 #afi4 ,ham & ,beans4--,put into a sauce-pan two ounces ( butt]1 half a saltspoonful ea* ( salt & pepp]1 "o qu>t ( cold beans1 & qu>t] ( a p\nd ( ham *opp$ f9e2 moi/5 ^! +r$i5ts ) a little gravy ( any k9d1 heat !m ?or\ghly1 & s]ve at once4 #agj4 ,kolcannon4--,m9ce an ounce ( onion1 fry x pale yell[ 9 "o ounce ( butt]1 add to x equal p>ts ( cold boil$ potatoes & cabbage1 season ) a teaspoonful ( salt1 & half a saltspoonful ( pepp]1 & fry = fifte5 m9utes2 s]ve hot = breakfa/ or lun*4 #aga4 ,c>rot ,/ew4--,clean1 boil1 & qu>t] ?ree l>ge c>rots2 cut ! pieces 9 two2 simm] !m g5tly 9 milk en\gh to cov] !m1 season ) a teaspoonful ( salt1 & a saltspoonful ( pepp]2 :5 !y are q t5d] take !m (f ! fire long en\gh to /ir 9 ! raw yolk ( an egg1 return !m to ! fire two m9utes to cook ! egg1 & s]ve !m hot at once4 #agb4 ,bak$ ,mu%rooms4--,clean a qu>t ( m$ium siz$ mu%rooms1 trim (f ! roots1 dip !m fir/ 9 "s matre d'hotel butt] made ( equal p>ts ( *opp$ p>sley1 lemon juice1 & sweet butt]1 !n roll !m 9 crack] or bread crumbs1 lay !m on a di%1 & j br[n !m 9 a quick ov54 #agc4 ,/uff$ ,lettuce4--,*oose f\r r\nd firm heads ( lettuce1 fir/ br+ !m to a boil 9 hot wat] & salt1 dra9 !m c>efully1 cut out ! /alk end1 fill ! inside ( ! head ) m9c$ veal or *ick5 highly season$1 lay !m on a bak+ pan1 put a tablespoonful ( "s br[n gravy ov] ea*1 & !n bake 9 a mod]ate ov5 ab\t fifte5 m9utes4 #agd4 ,/ew$ ,p>snips4--,wa% eight p>snips1 c>efully cut ea* 9 f\r pieces1 boil !m 9 pl5ty ( wat]1 until t5d]1 f tw5ty m9utes to an h\r1 accord+ to ! season2 !n dra9 (f ! wat]1 make a lay] ( qu>t] ( a p\nd ( salt pork on ! bottom ( ! pot1 put ! p>snips 9 aga91 & fry !m until br[n2 s]ve ! pork ) !m on a platt]4 ,,*apt] ,x4 ,,*eap ,,di%es ,,)\t ,,meat4 ,bread is ! /aff ( life2 9 all ages & c\ntries f>9ace\s foods h =m$ ! bulk ( man's su/5ance2 "u ?is g5]al t]m we include mac>oni1 :i* conta9s m glut5 ?an bread & consequ5tly is m n\ri%+1 ! diff]5t :eat fl\rs1 oat & b>ley meal1 pe>l b>ley1 peas1 beans1 & l5tils2 ! latt] are ! ne>e/ article to meat 9 po9t ( n\ri%m5t1 conta9+ heat-food 9 quantity ne>ly equal to :eat1 & twice z mu* fle% food4 ,l5tils h be5 us$ = food 9 old] c\ntries f "t immemorial1 & x is q "t t we %\ld become acqua9t$ ) _! m]its2 a l5til s\p is giv5 9 ! second *apt]1 & 9 ?is we app5d "s excell5t directions = cook+ ?is invaluable food4 ,"o qu>t ( l5tils :5 cook$ w make f\r p\nds ( he>ty food4 ,!re are two v>ieties 9 m>ket2 ! small flat br[n se$1 call$ l5tils la re9e2 & a l>g] k9d1 ab\t ! size ( peas1 & ( a gre5i% color2 bo? sorts are equally well flavor$ & nutriti\s4 ,!re is no reason :y1 ) judici\s season+1 ! d9n] ( h]bs %\ld lack ! gu/atory enjoym5t :i* is popul>ly suppos$ to belong to ! repa/ furni%$ by ! /all$ ox2 especially if we are economical en\gh to save t[>ds mak+ x any pot-liquor1 or cold meat gravy or dripp+s1 :i* are left f a fea/-day4 #age4 ,potato ,s\p4--,slice six onions1 fry !m br[n ) two ounces ( dripp+s1 !n add two ounces ( fl\r & br[n x2 add f\r qu>ts ( boil+ wat]1 & /ir till ! s\p boils2 season ) a level tablespoonful ( salt1 half a saltspoonful ( pepp]2 add "o qu>t ( potatoes peel$ & cut f9e1 & boil all until !y are t5d]2 !n /ir 9 f\r ounces ( oatmeal mix$ smoo? ) a p9t ( cold wat]1 & boil fifte5 m9utes2 ?is s\p %\ld be /irr$ (t5 en\gh to prev5t burn+2 :5 x is ne>ly done mix toge!r (f ! fire "o ounce ea* ( butt] & fl\r1 & /ir !m into ! s\p2 :5 x boils up pass ?r\gh a sieve ) a wood5 spoon1 & s]ve hot ) pl5ty ( bread4 #agf4 ,scot* ,cr[die4--,boil "o p\nd ( oatmeal "o h\r 9 f\r qu>ts ( any k9d ( pot-liquor1 /irr+ (t5 en\gh to prev5t burn+2 season ) "o tablespoonful ( salt1 a level saltspoonful ( pepp]1 "o ounce ( butt]1 & s]ve ) pl5ty ( bread4 #agg4 ,peas-pudd+4--,soak ?ree p9ts ( dri$ peas 9 cold wat] ov] night2 tie !m loosely 9 a clean clo?1 & boil !m ab\t two h\rs 9 pot-liquor or wat]1 putt+ !m into x cold & br++ !m gradually to a boil2 dra9 !m1 pass !m ?r\gh a sieve ) a wood5 spoon1 season !m ) a level tablespoonful ( salt1 half a saltspoonful ( pepp]1 "o ounce ( butt]1 & "o egg1 if x is on h&2 mix1 tie 9 a clean clo?1 & boil half an h\r long]2 !n turn x f ! clo?1 on a di%1 & s]ve hot4 #agh4 ,r$ ,h]r+s ) ,potatoes4--,soak a doz5 h]r+s 9 cold wat] = "o h\r2 dry & sk9 !m1 split !m d[n ! back1 & lay !m 9 a pan ) two ounces ( dripp+s1 two ounces ( onion *opp$ f9e1 a saltspoonful ( pepp]1 & ?ree tablespoonfuls ( v9eg>2 & set !m 9 a mod]ate ov5 to br[n = t5 or fifte5 m9utes3 meantime1 boil "o qu>t ( potatoes1 ) a r+ ( ! p>+ tak5 (f1 9 pl5ty ( boil+ wat] & salt1 p\r+ (f ! wat] z soon z !y are t5d]1 & lett+ !m /& on ! back ( ! fire1 cov]$ ) a dry t[el1 = five m9utes2 s]ve !m ) ! h]r+s1 tak+ c>e to di% bo? q hot4 #agi4 ,oatmeal ,porridge4--,boil two ounces ( *opp$ onion 9 two qu>ts ( skim milk2 mix half a p\nd ( oatmeal smoo? ) ab\t a p9t ( milk1 p\r x into ! boil+ milk1 season x ) a tablespoonful ( salt1 boil x ab\t tw5ty m9utes1 /irr+ to prev5t burn+1 & s]ve hot4 #ahj4 ,*eese ,pudd+4--,into two qu>ts ( boil+ wat]1 conta9+ two tablespoonfuls ( salt1 /ir "o p\nd ( yell[ ,indian meal1 & ?ree qu>t]s ( a p\nd ( grat$ *eese2 boil x = tw5ty m9utes1 /irr+ x occasionally to prev5t burn+2 !n put x 9 a butt]$ bak+ pan1 spr9kle ov] ! top qu>t] ( a p\nd ( grat$ *eese1 & br[n 9 a quick ov54 ,s]ve hot4 ,if any rema9s1 slice x cold & fry x br[n4 #aha4 ,pol5ta4--,boil "o p\nd ( yell[ ,indian meal = half an h\r1 9 two qu>ts ( pot-liquor1 /irr+ x occasionally to prev5t burn+2 !n bake x = half an h\r 9 a butt]$ bak+ di%1 & s]ve x ei!r hot2 or1 :5 cold1 slice x & fry x 9 smok+ hot fat4 ,?is favorite ,italian di% is closely alli$ to ! ha/y-pudd+ ( ,new ,engl&1 ^: praises h be5 sung by poe-ta/]s4 #ahb4 ,fi% ,pudd+4--,make a pla9 pa/e by mix+ qu>t] ( a p\nd ( l>d or sweet dripp+s ) half a p\nd ( fl\r1 a teaspoonful ( salt1 & j wat] en\gh to make a /iff pa/e2 roll x out2 l9e ! edges ( a deep pudd+ di% ) x half way d[n2 fill ! di% ) lay]s ( fre% codfi% cut 9 small pieces1 us+ two or ?ree p\nds1 season ea* lay] ) salt1 pepp]1 *opp$ p>sley1 & *opp$ onions1 us+ "o tablespoonful ( salt1 "o saltspoonful ( pepp]1 two bay leaves1 a saltspoonful ( ?yme1 f\r ounces ( onion1 & half an ounce ( p>sley2 fill up ! di% ) any cold gravy1 milk1 or wat]1 cov] ) pa/e1 & bake fifte5 m9utes 9 a quick ov52 f9i% by bak+ half an h\r 9 a mod]ate ov52 s]ve hot4 #ahc4 ,l5tils boil$ pla94--,wa% two p\nds ( l5tils well 9 cold wat]1 put !m ov] ! fire1 9 f\r qu>ts ( cold wat] ) "o ounce ( dripp+s1 "o tablespoonful ( salt1 & a saltspoonful ( pepp]1 & boil sl[ly until t5d]1 t is ab\t ?ree h\rs2 dra9 (f ! little wat] :i* rema9s1 add to ! l5tils "o ounce ( butt]1 a tablespoonful ( *opp$ p>sley1 a teaspoonful ( sug>1 & a little m salt & pepp] if requir$1 & s]ve !m hot4 ,always save ! wat] 9 :i* !y are boil$2 ) ! addition ( a little ?ick5+ & season+1 x makes a v n\ri%+ s\p4 #ahd4 ,/ew$ ,l5tils4--,put pla9 boil$ l5tils into a sauce-pan1 cov] !m ) any k9d ( pot-liquor1 add "o ounce ( *opp$ onion1 two ounces ( butt]1 qu>t] ( an ounce ( *opp$ p>sley1 & /ew g5tly = tw5ty m9utes2 s]ve hot4 #ahe4 ,fri$ ,l5tils4--,fry "o ounce ( *opp$ onion br[n 9 two ounces ( dripp+s1 add pla9 boil$ l5tils1 see if !y are prop]ly season$1 & br[n !m well2 s]ve hot4 #ahf4 ,norfolk ,dumpl+s4--,mix well toge!r two p\nds ( fl\r1 "o dess]tspoonful ( salt1 & two p9ts ( milk2 divide ! d\gh 9 twelve equal p>ts1 & drop !m into a pot ( boil+ pot-liquor1 or boil+ wat]2 boil !m /eadily half an h\r4 ,!y %\ld be eat5 hot1 ) gravy1 sweet dripp+s1 or a little molasses4 #ahg4 ,salt ,cod ) ,p>snips4--,soak ?ree p\nds ( salt fi% ov] night1 ) ! sk9 upp]mo/1 & boil x ab\t "o h\r1 putt+ x into pl5ty ( cold wat]4 ,meantime p>e half a doz5 p>snips1 & cut !m 9 qu>t]s1 boil !m half an h\r1 or long]1 until t5d]1 dra9 !m1 & di% !m ar\nd ! fi%4 ,:ile ! fi% & p>snips are cook+ make ! foll[+ sauce3 mix two ounces ( fl\r & "o ounce ( butt] or sweet dripp+s1 ov] ! fire until a smoo? pa/e is =m$2 !n p\r 9 half a p9t ( boil+ wat] gradually1 /irr+ until ! sauce is smoo?1 add ?ree tablespoonfuls ( v9eg>1 season ) "o saltspoonful ( salt1 & half t quantity ( pepp]2 let ! sauce boil up ?or\ghly = ab\t ?ree m9utes1 & s]ve x ) ! fi% & p>snips4 ,a h>d boil$ egg *opp$ & add$ to ! sauce improves x4 #ahh4 ,pickl$ ,mack]el4--,:5 fre% mack]el or h]r+s c be b\ght *eap1 clean en\gh to fill a two qu>t deep j>1 pack !m 9 x 9 lay]s ) a season+ ( a tablespoonful ( salt1 a teaspoonful ( p[d]$ h]bs a saltspoonful ea* ( pepp] & allspice1 & cov] ) v9eg> & cold wat]1 9 equal p>ts4 ,bake ab\t "o h\r 9 a mod]ate ov54 ,s]ve ) pla9 boil$ potatoes4 #ahi4 ,potato ,pudd+4--,wa% & peel two qu>ts ( potatoes2 peel & slice ab\t six ounces ( onions2 sk9 & bone two bloat]s or l>ge h]r+s2 put all ^! +r$i5ts 9 a bak+ di% 9 lay]s season+ !m ) a dess]tspoonful ( salt & a saltspoonful ( pepp]2 p\r ov] !m any cold gravy y h on h&1 or add two or ?ree ounces ( dripp+s2 if y h nei!r ( ^!1 wat] w answ]2 bake ! pudd+ an h\r & a half2 s]ve hot1 ) bread4 ,,*apt] ,,xi4 ,,*eap ,,di%es ,,) ,,meat4 ,^? p>ts ( meat :i* are usually call$ inf]ior1 & sold at l[ rates1 su* z ! head1 tongue1 bra9s1 pluck1 tripe1 feet1 & tail1 c be cook$ s z to become bo? n\ri%+ & delicate4 ,!y are m g5]ally eat5 9 ,europe ?an 9 ?is c\ntry1 & !y are really wor?y ( c>eful prep>ation2 = in/ance1 take ! haslet rag\t1 ! receipt = :i* is giv5 fur!r on 9 ?is *apt]4 ,! au?or owes ?is receipt to ! =tunate circum/ance ( "o day procur+ a calf's liv] direct f ! slaught]-h\se1 ) ! he>t & lights atta*$2 ! liv] 0 to be l>d$ & cook$ z direct$ 9 receipt ,no4 #ec1 at a cook+ lesson2 ! *ef said1 aft] lay+ aside ! liv]1 ,i w make = myself a di% ( :at ! ladies w\ld n *oose1 & at ! direction ( ! au?or he cook$ x be=e ! class2 ! ladies ta/$ & approv$4 ,! nutritive value & flavor ( ! di%es specifi$ 9 ?is *apt] are less ?an ^? ( prime cuts ( meat1 b prop]ly comb9$ ) vegetables & c]eals1 !y completely take ! place ( ^? m exp5sive foods2 !y %\ld be ?or\ghly cook$1 & well ma/icat$2 & c usually be dige/$ ) great] ease ?an ! m solid fle%4 #aij4 ,?ree di%es f a ,neck ( ,mutton4--,,"p ,i4--,,b>ley ,,bro? ,,) ,,vegetables4--,trim a neck ( mutton into neat cutlets1 & res]ve !m = "p #b2 put ! bones & trimm+s into ?ree qu>ts ( cold wat]1 boil sl[ly1 & skim ?or\ghly3 add six ounces ( b>ley :i* has be5 soak$ 9 cold wat] ov] night1 a b\quet ( sweet h]bs1 two teaspoonfuls ( salt1 & "o saltspoonful ( pepp]1 & simm] = two h\rs2 /ra9 out "o qu>t ( ! bro? = "p #c1 !n add six ounces ( c>rots1 f\r ounces ( onions1 & f\r ounces ( yell[ turnips cut 9 dice ab\t half an in* squ>e1 six ounces ( oatmeal mix$ to a smoo? batt] ) cold wat]1 & simm] until ! vegetables are t5d]1 :i* w be ab\t half an h\r3 ta/e to try ! season+ & s]ve hot4--,,"p ,,ii4--,,mutton ,,/ew4--,cut half a qu>t ea* ( yell[ turnips & potatoes into balls z l>ge z m>bles1 sav+ ! trimm+s to put into s\p1 & = ma%$ potatoes2 peel six ounces ( small onions2 put all ^! 9 sep>ate vessels to boil until t5d] en\gh to pi]ce ) a =k2 meantime put ! cutlets 9 a hot pan conta9+ an ounce ( dripp+s1 & fry !m br[n quickly2 /ir among !m "o ounce ( dry fl\r2 br[n x1 add "o qu>t ( boil+ wat]2 season ) "o teaspoonful ( salt1 & a qu>t] ( a saltspoonful ( pepp]2 dra9 ! vegetables1 put !m ) ! meat & gravy1 & s]ve hot4--,,"p ,,iii4--,,fri$ ,,pudd+4--,to ! qu>t ( bro? /ra9$ (f z direct$ 9 ,"p ,i1 & br\ght to ! boil+ po9t1 gradually add suffici5t ,indian meal to ?ick5 x1 ab\t half a p\nd w g5]ally be en\gh2 season ) a teaspoonful ( salt1 & boil x = tw5ty m9utes1 /irr+ x occasionally to prev5t burn+2 p\r x out into a deep e>!n di%1 & let x /& long en\gh to gr[ solid2 !n cut x 9 slices1 & fry x br[n 9 dripp+s2 x c be eat5 ) molasses = dess]t4 ,) prop] managem5t all ^! di%es c be ready at "o "t1 & w =m a good & :olesome d9n]4 #aia4 ,neck ( ,pork /uff$4--,clean a neck ( fre% pork1 fill x ) sage & onion /uff+1 made accord+ to receipt ,no4 ----2 put x 9 a dripp+ pan1 ) "s small potatoes1 peel$ & wa%$ well 9 cold wat]1 roa/ x br[n1 season+ ) a teaspoonful ( salt1 & half a saltspoonful ( pepp]1 :5 x is half done2 :5 x is ?or\ghly cook$ s]ve x ) ! potatoes laid ar\nd x1 & a gravy made f ! dripp+s 9 ! pan cle>$ ( fat1 & ?ick5$ ) a teaspoonful ( fl\r4 #aib4 ,pigs' ,feet ,fri$4--,?or\ghly burn all ! hairs (f ) a pok] heat$ to a :ite heat2 !n scald ! feet1 wipe !m dry1 & put !m ov] ! fire to boil 9 cold wat]1 ) two ounces ea* ( c>rot & onion1 ! latt] /uck ) six cloves1 two tablespoonfuls ( salt1 qu>t] ( an ounce ( p>sley made into a b\quet ) ?ree bay leaves & a sprig ( ?yme2 boil !m sl[ly f\r h\rs1 or m1 until y c easily remove ! bones4 ,split ! feet 9 two pieces1 & take out all ! l>ge bones2 h ready "s sift$ crumbs ( crack]1 or dry bread1 a little milk1 or an egg beat5 ) a teaspoonful ( wat]2 dry ! pieces on a clean t[el1 roll !m fir/ 9 ! crumbs1 !n dip !m 9 ! milk or egg1 & roll !m aga9 9 ! crumbs2 fry !m 9 smok+ hot l>d1 :i* y mu/ aft]w>ds /ra9 & save to use aga91 & lay !m neatly on a hot di%2 !y w make an appetiz+ & n\ri%+ meal4 #aic4 ,pigs' ,tongue & ,bra9s4--,soak !m 9 cold wat] ) two tablespoonfuls ( salt = two h\rs2 !n put !m into cold wat] ov] ! fire1 ) two ounces ea* ( c>rot & onion1 ! latt] /uck ) ?ree cloves1 a b\quet ( sweet h]bs1 & a tablespoonful ( v9eg>1 & boil sl[ly fifte5 m9utes2 take out ! bra9s leav+ ! tongue /ill boil+1 & put !m 9 cold wat] to cool2 !n c>efully remove ! ?9 membrane or sk9 cov]+ ! bra9s1 )\t break+ !m2 season !m ) a saltspoonful ( salt & qu>t] ( a saltspoonful ( pepp]1 roll !m 9 crack] crumbs1 & fry !m br[n 9 smok+ hot fat4 ,by ?is "t ! tongue w be t5d]2 take x up1 lay x on a di% betwe5 ! bra9s1 put a few sprigs ( p>sley1 cel]y1 m9t or wat]cresses1 ar\nd !m & s]ve !m hot4 ,?is inexp5sive di% is v delicate & nutriti\s4 #aid4 ,roa/$ ,tripe4--,cut "s tripe 9 pieces ?ree in*es long by six wide2 cov] ea* "o ) highly season$ sausage-meat1 roll up1 & tie ) a /r+2 lay ! rolls 9 a dripp+ pan1 dr$ge !m well ) fl\r1 & set !m 9 ! ov5 to bake1 ba/+ !m ) ! liquor :i* fl[s f !m2 :5 !y are nicely br[n$1 di% !m up ) a slice ( lemon on ea* "o4 ,"s melt$ butt] may be put ov] !m if desir$4 #aie4 ,rag\t ( ,haslet4--,wa% ! lights1 cut !m 9 two in* pieces1 put !m into a sauce-pan ) "o ounce ea* ( butt]1 salt pork slic$1 onion *opp$1 "o dess]tspoonful ( salt1 & half a saltspoonful ( black pepp]2 two bay leaves1 two sprigs ( p>sley & "o ( ?yme1 ti$ 9 a b\quet1 "o ounce ( fl\r1 "o gill ( v9eg>1 half a p9t ( cold gravy or cold wat]1 & six potatoes peel$ & cut 9 dice2 /ew all ^! +r$i5ts g5tly toge!r = two h\rs1 & s]ve z y w\ld a /ew1 ) a tablespoonful ( *opp$ p>sley spr9kl$ ov] ! top4 #aif4 ,cock-a-leeky4--,pluck1 s+e1 & draw a *eap f[l1 z direct$ 9 receipt ,no4 ----2 break ! brea/ bone d[n ) a roll+-p91 tie ! f[l 9 a plump %ape1 put x into a sauce-pan ) f\r qu>ts ( cold wat]1 "o p\nd ( rice1 fir/ wa%$ 9 cold wat]1 a tablespoonful ( salt1 half a saltspoonful ( pepp]1 & a bun* ( leeks weigh+ ab\t a p\nd1 cut 9 two-in* pieces4 ,boil all g5tly = ?ree h\rs1 /irr+ occasionally to prev5t ! rice burn+2 s]ve ! f[l on "o di% ) a tablespoonful ( p>sley *opp$ & spr9kl$ ov] x1 & ! rice & bro? 9 a s\p ture5 or deep di%4 #aig4 ,italian ,*eese4--,*op a pig's pluck1 & two p\nds ( scraps or trimm+s ( fre% pork1 season ?is =cemeat to ta/e ) ! spice salt ( mix$ spices & sweet h]bs nam$ 9 ,*apt] fir/2 put x into an e>!n j> ) a lid1 seal ! lid ) a pa/e made ( fl\r & wat]1 & oil$ ^u ! surface to prev5t crack+2 put ! j> 9 a mod]ate ov51 & bake ! *eese ?ree h\rs1 sl[ly4 ,?is di% is eat5 cold ) bread1 9 place ( butt]1 & makes a he>ty meal4 #aih4 ,gammon ,dumpl+4--,make a pla9 pa/e ( two p\nds ( fl\r1 "o dess]tspoonful ( salt1 half a p\nd ( f9ely *opp$ suet or scraps1 & suffici5t cold wat] to mix x to a /iff d\gh2 roll ?is out ab\t half an in* ?ick1 spread ov] x ab\t two p\nds ( any *eap cut ( bacon or ham1 f9ely *opp$1 roll up ! dumpl+ z y w\ld a roly-poly pudd+1 tie x tightly 9 a clean clo?1 & boil x 9 boil+ wat]1 or boil+ pot-liquor1 = ab\t ?ree h\rs4 ,s]ve x hot1 ) pla9 boil$ potatoes4 #aii4 ,toad-9-!-,hole4--,cut two p\nds ( ! *eape/ p>ts ( any good meat into small pieces1 roll !m 9 fl\r1 pepp]1 & salt1 & fry !m br[n 9 two ounces ( dripp+s2 meantime prep>e a batt] z foll[s2 mix "o p\nd ( fl\r1 "o heap+ teaspoonful ( salt1 half a nutmeg grat$1 & two eggs1 /irr$ 9 )\t beat+2 gradually add ?ree p9ts ( skim-milk1 mak+ a smoo? batt]2 add ! meat & its gravy to ?is batt]1 put x 9 a greas$ bak+ di%1 & bake x sl[ly ab\t two h\rs4 ,s]ve x ) pla9 boil$ potatoes4 #bjj4 ,bacon ,roly-,poly4--,boil a p\nd & a half ( bacon = half an h\r2 !n slice x ?92 peel & slice six apples & ! same numb] ( onions2 make a /iff d\gh ( two p\nds ( fl\r1 a teaspoonful ( salt1 & cold wat]2 roll x out half an in* ?ick2 lay ! bacon1 apples1 & onion all ov] x1 roll x up1 tie x tightly 9 a clean clo?1 & boil x ab\t two h\rs1 9 pl5ty ( boil+ wat]4 ,s]ve x ) boil$ potatoes1 or boil$ cabbage4 #bja4 ,bak$ ,ox-he>t4--,clean ! he>t ?or\ghly2 /uff x ) ! foll[+ =cemeat2 "o ounce ( onion *opp$ f9e1 a tablespoonful ( *opp$ p>sley1 a saltspoonful ( p[d]$ sage or ?yme1 a teaspoonful ( salt1 half a small loaf ( bread1 & en\gh w>m wat] to moi/5 ! bread2 mix1 /uff ! he>t ) x1 & bake x an h\r 9 a good hot ov51 ba/+ x occasionally ) ! liquor t fl[s f x1 & :5 half done season+ x well ) salt & pepp]4 ,s]ve hot ) pla9 boil$ potatoes1 or ) potatoes peel$1 & bak$ 9 ! pan ) ! he>t4 #bjb4 ,tripe & ,onions4--,cut two p\nds ( tripe 9 pieces two in*es squ>e2 peel & slice six l>ge onions & t5 potatoes2 slice a qu>t] ( a p\nd ( salt pork or bacon2 put ! bacon 9 ! bottom ( a pot1 ) ! tripe & vegetables 9 lay]s on x1 season+ ) a tablespoonful ( salt1 a saltspoonful ( pepp]1 & ! same ( p[d]$ h]bs2 mix a p\nd ( fl\r gradually ) a qu>t & a half ( cold wat]1 p\r x ov] ! tripe & vegetables1 & boil x g5tly = two h\rs4 ,s]ve hot ) bread4 #bjc4 ,peas & ,bacon4--,cut a qu>t] ( a p\nd ( fat bacon 9 small bits1 & fry x br[n ) two ounces ( onions slic$2 !n add f\r ounces ( split peas1 "o tablespoonful ( salt1 "o saltspoonful ( pepp]1 "o teaspoonful ( sug>1 & f\r qu>ts ( cold wat]2 boil x until ! peas are r$uc$ to a pulp1 :i* w be ab\t ?ree h\rs2 !n /ir 9 suffici5t oatmeal to ?ick5 x1 & boil sl[ly tw5ty m9utes1 /irr+ x occasionally2 s]ve hot2 or :5 cold1 slice & fry x br[n4 #bjd4 ,pot-au-feu4--,put into f\r qu>ts ( cold wat] "o p\nd ( *eap lean meat1 & "o p\nd ( liv] :ole1 "s bones1 cut into bits1 two tablespoonfuls ( salt1 "o teaspoonful ( pepp]1 f\r leeks cut 9 pieces1 & ! foll[+ vegetables :ole2 f\r c>rots1 f\r turnips1 & f\r onions1 ea* /uck ) two cloves2 boil all g5tly = ?ree h\rs1 skimm+ occasionally1 & add+ two tablespoonfuls ( cold wat] ab\t e half h\r2 take up ! meat & ! liv] on a platt]1 arrange ! vegetables neatly ar\nd !m1 & s]ve ! bro? 9 a ture51 ) pl5ty ( bread4 #bje4 ,rag\t ( ,mutton4--,cut f\r p\nds ( ! scrag end ( mutton 9 small pieces2 peel a qu>t ( turnips & cut !m 9 r\nd pieces z l>ge z a walnut1 & fry !m br[n 9 f\r ounces ( fat2 take !m up1 mix into ! fat f\r ounces ( fl\r1 & br[n x2 add ! mutton & suffici5t cold wat] to cov] ! meat1 & /ir until x boils2 season ) a tablespoonful ( salt1 half a saltspoonful ( pepp]1 a teaspoonful ( sug>1 & an ounce ( onion if ! flavor is lik$2 simm] g5tly until ! meat is t5d]1 ab\t two h\rs2 !n add ! turnips1 heat !m1 & s]ve hot4 ,,*apt] ,,xii4 ,,! ,,*ildr5',s ,,*apt]4 ,any elaborate discussion ( ! relations ( food to ! ne$s ( ! body w\ld n come )9 ! scope ( a "w ( ?is "*2 b !re are a few facts conc]n+ ! diet ( *ildr5 to :i* we w\ld call ! att5tion ( ^? mo!rs :o wi% _! little brood to bright5 home ) radiant eyes1 rosy *eeks1 plump1 graceful =ms1 & he>ts bubbl+ ov] ) ! vivacity :i* spr+s f p]fect heal?4 ,let !m disc>d sago1 arr[root1 & tapioca1 all l>gely compos$ ( />*1 z comp>atively useless 9 n\ri%+ ! gr[+ body1 :i* calls = ! mo/ complete nutri5ts2 ^! (t5 d v well 9 illness1 :]e no great degree ( n\ri%m5t is necess>y1 & :]e simply a giv5 quantity ( bl&1 innutriti\s food is requir$ to help ! sy/em d )\t /rong] alim5t1 calculat$ to irritate ov]work$ & s5sitive organs4 ,indige/ible articles1 su* z fat meat1 ri* pa/ry1 hot bread1 unripe fruit & vegetables1 tea1 c(fee1 spices1 & /imulants1 %\ld be avoid$ 9 ! diet ( *ildr54 ,good :eat5 bread1 f>9a1 ripe fruit1 fre% vegetables1 meat-juices1 milk1 & sug>1 %\ld make up ! li/ ( /aples2 :5 meats are us$ !y %\ld be nutriti\s & dige/ible1 su* z good mutton1 "y beef1 & t5d] p\ltry2 bread & milk & fruit1 = breakfa/2 meat1 vegetables1 bread & "s light dess]t1 = d9n]2 bread & milk1 or _! equival5ts1 = supp]2 9 o!r words1 pla9 food & pl5ty ( x1 w keep m9d & body 9 a s\nd condition1 & supply all ! requirem5ts ( gr[?4 ,meats %\ld be c>efully cook$1 s z to pres]ve all _! natural juices2 b no ri* sauces1 or made gravies1 %\ld accompany !m to ! table2 a few ripe vegetables cook$ until p]fectly t5d]1 roa/$ or bak$ potatoes1 se$-be>+ fruits1 g5]ally /ew$1 & pl5ty ( light bread at lea/ a day old1 %\ld be eat5 ) ! meat4 ,9 /ew+ fruit only en\gh wat] %\ld be us$ to prev5t burn+1 & pl5ty ( sug> %\ld be employ$ to sweet5 x2 all fruit is less apt to be injuri\s if eat5 e>ly 9 ! day4 ,eggs %\ld be pla9 boil$1 & r s(t4 ,milk %\ld be boil$ :5 !re is any undue action ( ! b[els2 o!rwise x %\ld be us$ uncook$ ) pl5ty ( bread4 ,he>ty1 vigor\s *ildr51 :o play mu* 9 ! op5 air1 c dige/ m meat ?an ^? :o are conf9$ indoors2 & ! crav+s ( a heal?y appetite %\ld always be appeas$1 c>e be+ tak5 t ! /oma* has ! prop] int]vals ( re/4 ,regul>ity ( meals is really mo/ important at all ages2 ! dige/ive organs mu/ h "t to assimilate _! food supply4 ,9 *ildhood & y\?1 ! p]iod ( gr[?1 ! ne$s ( ! sy/em are m press+ ?an at any o!r "t ( life2 if at ?is "t *ildr5 are f$ on ri* & /imulat+ food1 !y w be prone to fev]s2 if !y are und]f$ !y suff] bo? m5tally & physically f sl[ />vation2 equal & regul> nutrition is imp]ative to ! well be+ ( ! little ones1 if we w\ld h !m gr[ up capable ( p]=m+ 9 ! fulle/ degree ! highe/ functions ( life4 ,!re=e give ! *ildr5 pl5ty ( pla91 :olesome food2 _! active sy/ems w appropriate x4 ,if !y cont9ue s]5e 9 temp]1 equable 9 disposition1 & g5]ally heal?y1--if ! eyes are bright1 ! sk9 cle>1 ! sleep s]5e1--! diet is prop] & suffici5t4 ,9 ! foll[+ receipts = prep>+ *ildr5's food ! quantities are calculat$ = f\r4 #bjf4 ,oatmeal ,porridge4--,oatmeal is an extremely /r5g!n+ food2 :5 x is well cook$ x produces a l>ge volume ( nutritive matt] 9 proportion to its bulk2 & comb9$ ) milk x is ! /ronge/ & be/ ( ! c]eals4 ,its flavor is sweet & pleasant2 x appe>s 9 m>ket 9 two =ms1 a r r\gh meal1 & ! unbrok5 gra91 aft] ! husk has be5 remov$2 9 ei!r %ape x %\ld be ?or\ghly boil$1 & comb9$ ) milk4 ,a good ?ick porridge c be made by /irr+ f\r ounces ( oatmeal into a qu>t ( boil+ milk1 & !n p\r+ ?is into a qu>t ( wat] boil+ on ! fire1 & all[+ x to boil half or ?ree-qu>t]s ( an h\r2 c>e mu/ be tak5 n to burn x2 j be=e x is done x %\ld be season$ ) a teaspoonful ( salt2 & sweet5$ to ta/e at ! table4 #bjg4 ,a good ,breakfa/ c be made ( fre% milk sweet5$ ) a little sug> & eat5 ) bread a day old1 lightly butt]$4 #bjh4 ,/ew$ ,fruit4--,put a qu>t ( apples p>$ & slic$ ov] ! fire 9 a ?ick sauce-pan1 ) half a p9t ( wat]1 to prev5t burn+1 & :5 t5d] break !m well up & sweet5 !m ) f\r ounces or m ( sug>1 accord+ to ! flavor ( ! apples4 ,s]ve !m ) bread & butt] 9 ! morn+1 or at noon4 #bji4 ,ripe ,currants4--,a p\nd ( ripe currants ma%$1 & mix$ ) half a p\nd1 or m1 ( sug>1 makes an excell5t accompanim5t = bread1 be+ s]v$ spread ^u ! slices4 #baj4 ,blackb]ry ,jam4--,?is is an invaluable addition to ! breakfa/1 or noon d9n]1 9 place ( butt]4 ,x is an excell5t ag5t = regulat+ ! action ( ! b[els4 ,x is made by boil+ ) e p\nd ( ?or\ghly ripe blackb]ries half a p\nd ( good br[n sug>2 ! boil+ to be cont9u$ "o h\r1 & ! b]ries well brok5 up4 #baa4 ,bak$ ,fruit4--,9 addition to bak+ apples 9 ! ord9>y way1 plums1 pea*es1 pe>s1 & b]ries1 are good :5 put into a /one j> ) lay]s ( /ale bread & sug>1 & ab\t a gill ( wat]1 & bak+ ! fruit sl[ly 9 a mod]ate ov5 = an h\r & a half4 #bab4 ,broil$ ,*ops4--,trim ne>ly all ! fat f a p\nd ( lo9 mutton *ops1 broil !m ov] a cle>1 bright fire = ab\t fifte5 m9utes1 tak+ c>e n to burn !m2 :5 !y are done put !m on a hot platt]1 season !m ) half a teaspoonful ( salt1 & if !y are v dry put a little butt] ov] !m1 us+ n m ?an a qu>t] ( an ounce4 ,s]ve !m ) ma%$ potatoes4 #bac4 ,beef/eak4--,a t5d] sirlo9 /eak is ! be/ cut = g5]al use4 ,x %\ld be *os5 9 accordance ) ! directions giv5 9 ! *apt] on m>ket+1 & broil$ ov] a brisk1 cle> fire = ab\t tw5ty m9utes2 ! season+ ( salt %\ld be add$ aft] x is tak5 f ! fire1 & plac$ on a hot di%2 & b v little butt]1 if any1 %\ld be us$4 ,s]ve x ) bak$ potatoes1 f9ely brok5 ) a =k4 #bad4 ,broil$ ,*ick54--,a t5d]1 b n v fat *ick51 makes an excell5t d9n] = *ildr54 ,x %\ld be pluck$1 s+$1 split d[n ! back1 c>efully drawn1 & wip$ ) a damp clo?1 b n wa%$2 ! jo9ts & brea/-bone %\ld be brok5 ) ! roll+ p91 ! *ick5 be+ cov]$ ) a fold$ t[el to protect ! fle%2 x %\ld !n be broil$1 inside fir/1 ov] a cle>1 brisk fire1 or bett] /ill1 laid 9 a pan on a c\ple ( slices ( bread1 & quickly roa/$ 9 a hot ov52 by ! latt] process all ! juices ( ! bird are sav$2 "s gravy w fl[ f a good *ick51 & f ?is ! sup]flu\s fat %\ld be remov$2 if ! *ick5 is v fat ! bread "u x %\ld n be giv5 to ! *ildr54 #bae4 ,boil$ ,eggs4--,eggs are usually spoil$ 9 cook+2 if !y are plung$ into boil+ wat]1 & ma9ta9$ at ! boil+ po9t1 ! effect is to h>d5 ! album5 :ile ! yolk rema9s almo/ raw1 & make !m totally unfit = dige/ion4 ,a good way to cook !m is to place !m ov] ! fire 9 cold wat]1 br+ !m sl[ly to a boil1 & !n at once set ! vessel conta9+ !m back f ! fire1 & let ! eggs /& 9 ! wat] ab\t "o m9ute if !y are to be s(t1 & two m9utes1 or long]1 if !y are to be h>d4 ,poor eggs cook$ 9 ?is way are sup]ior 9 flavor & dige/ibility to new-laid eggs boil$ rapidly4 ,"o m9ute is q long en\gh to boil !m if !y are want$ 9 _! be/ condition4 #baf4 ,bak$ ,potatoes4--,potatoes = bak+ %\ld be ( equal & m$ium size1 ) smoo? sk9s2 !y %\ld be well wa%$ ) a bru% or clo?1 & put into a quick ov52 !y w bake 9 f tw5ty to ?irty-five m9utes1 accord+ to v>iety & rip5ess2 z soon z y f9d !y yield readily :5 press$ betwe5 ! f+]s1 !y are done2 & %\ld be s]v$ at once1 uncov]$4 ,if !y /& !y gr[ heavy1 & if y put !m 9 a cov]$ di% y w make !m wat]y4 #bag4 ,boil$ ,potatoes4--,potatoes = *ildr5's use %\ld be v c>efully boil$2 & if n us$ z soon z !y are done1 %\ld be kept hot & dry1 by p\r+ (f ! wat]1 cov]+ !m ) a dry clo?1 & sett+ !m on ! back ( ! /ove4 ,aft] wa%+ !m ?or\ghly1 p>e !m entirely1 or take (f "o r+ ar\nd ea*2 if !y are new1 put !m ov] ! fire 9 hot wat]2 if !y are old1 put !m on 9 cold wat]2 9 ei!r case1 add a tablespoonful ( salt1 & boil !m f fifte5 to ?irty m9utes1 z !y require1 until y c pi]ce !m easily ) a =k2 !n dra9 (f all ! wat]1 cov] !m ) a clean dry t[el1 & set !m on ! back ( ! fire until y are ready to use !m4 #bah4 ,apple ,cake4--,grate a small loaf ( /ale bread2 p>e & slice ab\t a qu>t ( apples2 lightly butt] a pudd+ m\ld1 du/ x well ) fl\r1 & !n ) sug>1 & fill x ) lay]s ( bread crumbs1 apples1 & sug>1 us+ a v little c9namon to flavor x2 let ! top lay] be ( crumbs1 & put a few bits ( butt] on x2 bake ! cake = "o h\r 9 a mod]ate ov52 & s]ve x = dess]t4 #bai4 ,fruit ,f>9a4--,spr9kle ?ree tablespoonfuls ( f>9a into "o qu>t ( boil+ milk1 us+ a sauce-pan set into a kettle ( boil+ wat]1 9 ord] to prev5t burn+2 flavor & sweet5 to ta/e1 & boil = half an h\r1 /irr+ occasionally2 !n add "o p9t ( any ripe b]ries1 or slic$ apples1 & boil until ! fruit is cook$1 ab\t tw5ty m9utes3 ! pudd+ may be boil$ 9 a m\ld or a clo? aft] ! fruit is add$4 ,x %\ld be s]v$ ) p[d]$ sug>4 #bbj4 ,pla9 ,cookies4--,beat "o egg ) "o cup ( sug> to a cream1 "w two ounces ( butt] s(t1 & beat x ) ! egg & sug>1 grate 9 qu>t] ( a nutmeg1 add "o gill ( milk1 & prep>$ fl\r en\gh to make a suffici5tly /iff pa/e to roll out ab\t a p\nd4 ,roll an eigh? ( an in* ?ick1 cut out ) a biscuit cutt]1 or an inv]t$ cup1 & lay on a fl\r$ bak+ pan1 & bake ab\t tw5ty m9utes 9 a mod]ate ov54 #bba4 ,pla9 ,g+]bread4--,p>tly melt "o ounce ( butt]1 /ir x into half a p9t ( molasses1 ) a tablespoonful ( gr\nd g+]1 & half a p9t ( boil+ wat]1 /ir 9 smoo?ly half a p\nd ( prep>$ fl\r1 & p\r ! batt] into a butt]$ bak+ pan2 bake x ab\t half an h\r 9 a quick ov51 try+ x ) a broom /raw1 at ! end ( tw5ty m9utes2 z soon z ! /raw passes ?r\gh x )\t /ick+1 ! cake is done4 #bbb4 ,/rawb]ry ,%ortcake4--,rub two ounces ( butt] into a p\nd ( prep>$ fl\r1 mix x /iff en\gh to m\ld ) ab\t half a p9t ( milk2 put ! d\gh ^u a r\nd t9 plate1 g5tly flatt5+ ) ! roll]2 bake x ab\t tw5ty m9utes 9 a quick ov51 try+ x ) a broom /raw to be sure x is done1 be=e tak+ x f ! ov52 let x cool a little1 te> x op5 by fir/ sep>at+ ! edges all ar\nd ) a =k1 & !n pull+ x 9 two pieces2 ^u ! bottom put a ?ick lay] ( /rawb]ries1 or any p]fectly ripe fruit1 pl5tifully spr9kl$ ) sug>2 !n lay on ! fruit ! upp] half ( ! %ortcake1 ) ! cru/ d[n2 add ano!r lay] ( fruit1 ) pl5ty ( sug>1 & s]ve x ) sweet milk or cream4 ,?is is r ri*1 b a small piece may be giv5 to ! *ildr5 z a treat1 at ! noon d9n]4 #bbc4 ,apple ,cu/>d4--,p>e & core six apples2 set !m 9 a pan ) a v little wat]1 & /ew !m until t5d]2 !n put !m 9 a pudd+ di% )\t break+1 fill ! c5tres ) sug>1 & p\r ov] !m a cu/>d made ( a qu>t ( milk1 five eggs1 f\r ounces ( sug>1 & a v little nutmeg2 set ! pudd+-di% 9 a bak+-pan half full ( wat]1 & bake x ab\t half an h\r4 ,s]ve x ei!r hot or cold1 at ! noon d9n]4 ,,*apt] ,,xiii4 ,,cook]y ,,= ,,invalids4 #bbd4 ,diet = ,invalids4--,!re are ?ree alim5t>y conditions 9 illness2 ! fir/ prevails :]e ! sy/em suff]s f ! reaction consequ5t ^u ov]-taxation1 :5 re/ is ! fir/ dem&2 !n only palliative foods meet ! calls ( nature1 ^? :i* give repletion to ! s5se ( hung]1 & tide ! sy/em ov] a c]ta9 p]iod ( relaxation & recup]ation2 gelat9\s s\ps1 & gruels ( arr[root1 sago1 & tapioca1 w d v well at ?is /age4 ,! second condition1 :5 ! body1 fail+ "u ! pressure ( disease1 ne$s an excess ( nutrition1 is s]i\s en\gh to dem& ! int]position ( ! physician--! doctor is ! prop] p]son to decide :at %all be eat52 we w (f] only a few sugge/ions conc]n+ refre%+ dr9ks4 ,at ! ?ird po9t1 :5 ! pati5t is beyond ! rea* ( dang]1 :5 foods are ord]$ :i* %all yield ! greate/ possible am\nt ( nutrition1 ! cul9>y skill ( ! nurse may be display$4 ,x is "h t we w\ld give ! p>agraphs conc]n+ highly nutritive foods4 ,! read] w please to note t ! quantities 9 ?is *apt] are calculat$ = ! use ( "o p]son4 #bbe4 ,gruels4--,we h already said t 9 c]ta9 physical conditions ! lack ( nutrition is :at ! body requires1--a p]iod ( comp>ative inaction1 comb9$ ) repletion2--9 su* a condition ! foll[+ alim5ts w suffice4 #bbf4 ,arr[root ,gruel4--,mix "o ounce ( arr[root ) suffici5t cold wat] to make a smoo? pa/e2 into ?is p\r a gill or m ( boil+ wat]1 /irr+ ! mixture until x is q cle>2 sweet5 x ) a little sug>1 & use x at once4 #bbg4 ,arr[root ,jelly4--,dissolve two teaspoonfuls ( ,b]muda arr[root 9 j en\gh cold wat] to mix x to a smoo? liquid pa/e1 /ir x into a qu>t] ( a p9t ( wat] boil+ ^u ! fire1 ) two tablespoonfuls ( :ite sug>2 cont9ue /irr+ until ! mixture becomes cle>1 !n remove f ! fire & /ir 9 "o teaspoonful ( lemon-juice1 put into a m\ld wet ) cold wat] until x is cold4 ,if ! pati5t's condition w p]mit1 cream & sug> may be eat5 ) x4 #bbh4 ,arr[root ,w9e ,jelly4--,foll[+ ! above process1 make a jelly ( "o cup ( boil+ wat]1 two teaspoonfuls ( arr[root1 two teaspoonfuls ( :ite sug>1 "o tablespoonful ( br&y or ?ree tablespoonfuls ( w9e4 ,?is jelly is m /imulat+ ?an ! gruel1 & may meet "s especial cases2 b1 unless us$ ) br&y1 = impair$ dige/ive p[]s1 we d n believe x to be ( p]man5t value4 #bbi4 ,calf's ,foot ,jelly4--,?or\ghly clean a calf's foot2 put x into an e>!n j>1 ) half ! r9d ( a fre% lemon1 two gills ( sweet milk1 & "o p9t ( cold wat]2 close ! j> tightly1 put x into a mod]ate ov51 & sl[ly bake x = ?ree h\rs2 !n /ra9 & cool x1 & remove all fat1 be=e us+2 x is bl& & h>mless4 #bcj4 ,sago ,gruel4--,soak "o ounce ( sago1 aft] wa%+ x well 9 a p9t ( tepid wat] = two h\rs2 !n simm] x 9 ! same wat] = fifte5 m9utes1 /irr+ x occasionally2 !n sweet5 & flavor x to ta/e1 & use at once4 #bca4 ,sago ,milk4--,prep>e ! sago z 9 previ\s receipt1 b boil x 9 milk in/ead ( wat]2 & :5 x has cook$ = two h\rs x is ready = use4 #bcb4 ,tapioca ,jelly4--,wa% "o ounce ( tapioca1 soak x ov] night 9 cold wat]1 & !n simm] x ) a bit ( lemon peel until x is ?or\ghly dissolv$2 sweet5 x to ta/e1 & let x cool be=e us+4 #bcc4 ,rice ,c&le4--,mix an ounce ( gr\nd rice smoo?ly ) a little cold wat]1 & /ir x into a p9t ( boil+ wat]2 boil x = fifte5 m9utes1 & !n sweet5 x to ta/e & flavor x ) nutmeg4 ,use x w>m or cold4 #bcd4 ,is+lass ,milk4--,soak qu>t] ( an ounce ( cle> %r$s ( is+lass 9 a p9t ( cold milk = two h\rs2 !n r$uce x by boil+ to half a p9t1 & sweet5 to ta/e4 ,cool x be=e us+4 #bce4 ,refre%+ ,dr9ks4--,9 fev]i% conditions cool+ dr9ks1 t is bev]ages :i* are 9 !mselves refrig]ant1 su* z lemonade1 & ^? :i* are made f aromatic h]bs1 are grateful & helpful to ! pati5t1 b pure1 di/ill$ or filt]$ wat]1 is ! be/ = invalids4 ,hot dr9ks l[] ! temp]ature ( ! body by evaporation2 excessively cold dr9ks *eck p]spiration1 & endang] conge/ion ( "s vital "p2 b wat] ( a mod]ate temp]ature is innocu\s4 ,ev5 9 dang]\s fev]s ! burn+ ?ir/ ( ! suff]] c safely be assuag$ by ! frequ5t adm9i/ration ( small bits ( ice4 ,9 cases ( incomplete nutrition1 cocoa1 *ocolate1 & o!r prep>ations ( ! fruit ( ! cocoa-palm1 are invaluable adjuncts2 ! active pr9ciple ( all ^! is id5tical1 & ! *ief nutritive elem5t is oil4 ,a v small quantity ( cocoa w su/a9 life a long "t4 #bcf4 ,filt]$ ,wat]4--,put a qu>t ( cle> wat] ov] ! fire1 & j br+ x to a boil2 remove x1 & /ra9 x ?ree or f\r times ?r\gh flannel2 !n cool x 9 a cov]$ j> or pit*]1 & give x to ! pati5t 9 small quantities z ! condition requires4 #bcg4 ,jelly ,wat]4--,mix "o l>ge teaspoonful ( wild-*]ry or blackb]ry jelly 9 a glass ( cool wat]2 dr9k mod]ately1 & at int]vals4 #bch4 ,flaxse$ ,lemonade4--,p\r "o qu>t ( boil+ wat] ov] f\r tablespoonfuls ( :ole flaxse$1 & /eep ?ree h\rs cov]$4 ,!n sweet5 to ta/e1 & add ! juice ( two lemons1 us+ a little m wat] if ! liquid seems too ?ick to be palatable4 ,?is bev]age is v soo?+ to ! irritat$ membranes 9 cases ( sev]e cold4 #bci4 ,b>ley ,wat]4--,wa% two ounces ( pe>l b>ley 9 cold wat] until x does n cl\d ! wat]2 boil x = five m9utes 9 half a p9t ( wat]2 dra9 t (f1 put ! b>ley into two qu>ts ( clean wat]1 & boil x d[n to "o qu>t4 ,cool1 /ra91 & use4 ,pe>l b>ley l>gely conta9s />* & mucilage1 & makes an excell5t soo?+ & refre%+ draught 9 fev]s & ga/ric inflammations4 ,,n\ri%+ ,,dr9ks4--,^! are useful :5 liquid n\ri%m5t is bett] suit$ to ! invalid's condition ?an solid food4 #bdj4 ,icel& ,moss ,*ocolate4--,dissolve "o ounce ( ,icel& moss 9 "o p9t ( boil+ milk2 boil "o ounce ( *ocolate = five m9utes 9 "o p9t ( boil+ wat]2 ?or\ghly mix ! two2 & give x to ! invalid night & morn+4 ,?is is a highly nutritive dr9k = convalesc5ts4 #bda4 ,egg ,bro?4--,beat an egg until x is fro?y1 /ir into x a p9t ( boil+ hot meat bro?1 free f fat1 season x ) a saltspoonful ( salt1 & eat x hot1 ) ?9 slices ( dry toa/2 x may be giv5 to assi/ ! pati5t 9 ga9+ /r5g?4 #bdb4 ,egg ,tea4--,beat ! yolk ( an egg 9 a cup ( tea1 & let ! sick p]son dr9k x w>m2 ! yolk is m readily dige/$ ?an ! :ite1 & has a bett] flavor2 & ! tea is a p[]ful respiratory excitant1 :ile x promotes p]spiration1 & aids ! assimilation ( m n\ri%+ foods4 #bdc4 ,v /rong ,beef ,tea4--7,?is tea conta9s e nutriti\s elem5t ( ! beef47--,cut two p\nds ( lean beef into small dice1 put x into a cov]$ j> )\t wat]1 & place x 9 a mod]ate ov5 = f\r h\rs1 !n /ra9 (f ! gravy1 & dilute x to ! desir$ /r5g? ) boil+ wat]4 #bdd4 ,beef ,tea4--7,a quick prep>ation = imm$iate use47--,*op "o p\nd ( lean beef f9e1 put x into a b[l1 & cov] x ) cold wat]2 let x /& = fifte5 or tw5ty m9utes1 & !n p\r bo? beef & liquid into a sauce-pan1 & place !m ov] ! fire to boil f fifte5 to ?irty m9utes z "t w p]mit2 !n /ra9 (f ! liquid1 season x slightly1 & s]ve x at once4 #bde4 ,f>9a ,gruel4--,/ir "o ounce ( f>9a into "o p9t ( boil+ wat]1 & boil x d[n "o half1 us+ a f>9a kettle1 or /irr+ occasionally to prev5t burn+1 !n add half a p9t ( milk1 boil up once1 & sweet5 to ta/e4 ,use w>m4 ,f>9a is a prep>ation ( ! inn] portion ( ! f9e/ :eat1 fre$ f bran1 & fl\ry du/2 x conta9s an excess ( nitrog5\s1 or fle%-=m+ mat]ial1 readily absorbs milk or wat] 9 ! process ( cook+1 is quickly affect$ by ! action ( ! ga/ric juices2 & is f> sup]ior z a food to sago1 arr[root1 tapioca1 & corn />*4 #bdf4 ,nutriti\s ,foods4--,we h call$ att5tion to ! fact t ! nurse's mo/ important (fice is ex]cis$ :5 ! invalid beg9s to rega9 heal?2 ! task ( rebuild+ exhau/$ vitality dem&s a ?\ghtful c>e t only a t5d] he>t$ woman c be/[2 & lack+ :i* ! skill ( ! mo/ enlight5$ physician is (t5 set at naught4 ,happy ! woman :o c "h assi/ ! re/oration ( ! vital p[]s2 %e holds 9 h] own h&s a =ce :i* weal? _c buy4 ,to su* m9i/]+ angels we d$icate ?is portion ( our little "w1 9 ! hope t c\ntless sick b$s w be com=t$ !reby4 #bdg4 ,bread ,jelly4--,remove ! cru/ f a roll1 slice ! crumb1 & toa/ x2 put ! slices 9 "o qu>t ( wat]1 & set x ov] ! fire to simm] until x jellies2 !n /ra9 x ?r\gh a clo?1 sweet5 x1 & flavor x ) lemon juice2 put x into a m\ld & cool x ^u ! ice be=e us+4 #bdh4 ,crack]s & ,m>malade4--,toa/ ?ree soda crack]s1 dip !m = "o m9ute 9 boil+ wat]1 spread !m ) a little sweet butt]1 & put betwe5 !m lay]s ( orange m>malade1 or any o!r pres]ve or jelly2 put pl5ty ^u ! top crack]1 & set !m 9 ! ov5 = two or ?ree m9utes be=e s]v+4 ,?is makes a delicate & invit+ lun* = convalesc5ts4 #bdi4 ,*ick5 ,jelly4--,sk9 a *ick51 remov+ all fat1 & break up ! meat & bones by p\nd+2 cov] !m ) cold wat]1 heat !m sl[ly 9 a /eam-tight kettle1 & simm] !m to a pulp2 !n /ra9 ?r\gh a sieve or clo?1 season to ta/e1 & return to ! fire )\t ! cov]1 to simm] until ! liquid is r$uc$ "o half1 skimm+ (f all fat4 ,cool to =m a jelly4 ,if y h no /eam-tight kettle1 put a clo? betwe5 ! lid & any kettle1 & ! purpose w be s]v$4 #bej4 ,*ick5 ,bro?4--,dress a *ick5 or f[l1 cut x 9 jo9ts1 put !m 9 a *opp+ b[l1 & *op !m into small pieces1 us+ fle%1 bones1 & sk94 ,to e p\nd ( ! *ick5 ?us prep>$ put "o p9t ( cold wat] & "o level teaspoonful ( salt2 if pepp] is desir$ x %\ld be ei!r en\gh cay5ne to lie on ! po9t ( a small p5-knife blade1 or a half saltspoonful ( gr\nd :ite pepp]4 ,put all ^! +r$i5ts ov] ! fire 9 a porcela9 l9$ sauce-pan1 br+ !m sl[ly to a boil1 remove ! pan to ! side ( ! fire1 :]e x w simm] sl[ly1 ! heat /rik+ x on "o side2 simm] x 9 ?is way = two h\rs1 & !n /ra9 x ?r\gh a napk91 set x to cool2 if any fat rises to ! surface 9 cool+ remove x entirely4 ,eat x ei!r cold1 say half a teacupful :5 a little n\ri%m5t is requir$2 or w>m a p9t1 & eat x ) graham crack]s at meal "t4 #bea4 ,beef/eak ,juice4--,quickly broil a juicy /eak1 & aft] lay+ x on a hot platt]1 cut & press x to extract all ! juice2 season ?is ) a v little salt1 & p\r x ov] a slice ( delicately br[n$ toa/2 s]ve x at once4 #beb4 ,salmon ,/eak4--,*oose a slice ( salmon ne>ly an in* ?ick1 remove ! scales1 wipe ) a dry clo?1 roll x fir/ 9 crack] du/1 !n dip x v lightly 9 melt$ butt]1 & season ) a du/ ( :ite pepp] & a p9* ( salt2 !n roll x aga9 9 crack] du/1 & put x ov] a cle> fire on a greas$ gridiron1 to broil sl[ly1 tak+ c>e t x does n burn be=e ! flakes sep>ate2 s]ve x ) "s fre% wat]cresses & pla9 boil$ potatoes4 7,any r$-blood$ fi% may be us$ 9 ! same way47 #bec4 ,broil$ ,oy/]s4--,dry "s l>ge oy/]s on a napk92 roll !m 9 crack] du/1 dip !m 9 melt$ butt] z = salmon /eaks1 aga9 9 crack] du/1 du/ ov] !m a v little salt & :ite pepp]1 or cay5ne1 & broil !m on a butt]$ wire gridiron1 ov] a cle> fire4 ,!y w be done z soon z !y are light br[n4 ,!y make a v delicate & dige/ible meal4 ,,*apt] ,,xiv4 ,,bread4 ,! prep>ation ( :eat & o!r gra9s1 9 ! =m ( bread1 is "o ( ! mo/ important ( all cul9>y op]ations1 & to _m p]sons "o ( ! mo/ difficult4 ,x is impossible to set exact rules z to ! quantity ( fl\r or liquid to be us$1 = ! quality ( ! fl\r v>ies z mu* z t ( ! gra9 f :i* x is made2 & "s v>ieties1 excessive 9 glut51 w absorb ne>ly "o-?ird m liquid ?an o!rs1 & produce correspond+ly m bread4 ,= ?is reason 9 buy+ fl\r we mu/ *oose t :i* conta9s ! mo/ glut52 ?is k9d w rema9 9 a firm1 compact mass :5 press$ 9 ! h&1 & w reta9 all ! l9es & m>ks ( ! sk92 or if mix$ ) wat] x w take up a great deal 9 proportion to its bulk1 & w =m a t\gh1 ela/ic d\gh4 ,glut5 9 fl\r corresponds ) ! nitrates or fle%-=m]s 9 fle%1 & ab\nds 9 h>d w9t] :eat4 ,! fl\r conta9+ mu* ( x is nev] extremely :ite4 ,! object ( mak+ bread1 t is ( mix+ wat] ) ! fl\r & subsequ5tly expos+ ! d\gh to int5se heat1 is to exp& & rupture ! cells ( ! gra9 s z to expose ! greate/ possible surface to ! action ( ! dige/ive fluids2 ?is is accompli%$ 9 sev]al ways2 by ! =mation ( air cells ?r\gh ! m$ium ( acet\s f]m5tation1 z 9 yea/ bread2 by ! me*anical introduction ( c>bonic acid gas1 z 9 rat$ bread2 by ! mixture ) ! fl\r ( a gas-g5]at+ comp\nd1 :i* ne$s only ! contact ( moi/ure to put x 9 active op]ation2 & by ! beat+ into ! d\gh ( atmosph]ic air4 ,no organic *ange 9 ! elem5ts ( ! fl\r is necess>y1 l t produc$ by ! p>tial decomposition ( "s ( its prop]ties1 9 bread rais$ ) yea/2 s long z prop] surface is obta9$ = ! action ( ! ga/ric juices1 ! purpose ( rais+ is accompli%$4 ,bread rais$ )\t f]m5tation c be made f ! foll[+ receipt1 & !re is no "q ( its heal?fulness4 #bed4 ,a]at$ ,homemade ,bread4--,mix fl\r & wat] toge!r to ! consi/5cy ( a ?ick batt]2 !n beat x until f9e bubbles ( air ?or\ghly p]meate x2 = small biscuit1 p\r x into patty pans1 & bake 9 a good brisk ov52 = bread 9 loaves m fl\r is ?or\ghly knead$ 9 ) ! h&s1 until ! d\gh is full ( air-bubbles1 & !n bak$ at once1 )\t be+ all[$ to /&4 ,:5 bread is to be rais$ by ! acet\s f]m5tation ( yea/1 ! sponge %\ld be ma9ta9$ at a temp]ature ( #hi ,fahr4 until x is suffici5tly light1 & ! bak+ %\ld be accompli%$ at a heat ( ov] #cbj4 ,:5 yea/ is too bitt] f ! excess ( hops1 mix pl5ty ( wat] ) x1 & let x /& = "s h\rs2 !n ?r[ ! wat] (f1 & use ! settl+s4 ,:5 yea/ has s\r$ x may be re/or$ by add+ to x a little c>bonate ( soda or ammonia4 ,:5 d\gh has s\r$1 ! acidity c be correct$ by ! use ( a little c>bonate ( soda or ammonia4 ,if ! sponge ( rais$ bread be all[$ to ov]work itself x w s\r f excessive f]m5tation1 & if ! temp]ature be p]mitt$ to fall1 & ! d\gh to cool1 x w be heavy4 ,?or\gh knead+ r5d]s yea/-bread :ite & f9e1 b is unnecess>y 9 bread made ) bak+-p[d]4 ,great c>e %\ld be tak5 9 ! prep>ation ( yea/ = leav5$ bread1 z ! *emical decomposition insep>able f its use is l>gely increas$ by any impurity or undue f]m5tation4 ,exp]i5ce & judgm5t are necess>y to ! uni=m production ( good bread2 & ^? are ga9$ only by repeat$ trials4 ,we subjo9 "o ( ! be/ receipts :i* we h be5 able to procure1 = mak+ yea/4 #bee4 ,homebrew$ ,yea/4--,boil two ounces ( ! be/ hops 9 f\r qu>ts ( wat] = half an h\r1 /ra9 (f ! liquor & let x cool till luke-w>m1 & !n add half a p\nd ( br[n sug> & two heap+ tablespoonfuls ( salt2 use a little ( ?is liquor to beat up "o p\nd ( ! be/ fl\r1 & gradually mix 9 all ( x ) ! fl\r2 let x /& f\r days to f]m5t 9 a w>m place ne> ! fire1 /irr+ x frequ5tly4 ,on ! ?ird day boil & ma% ?ree p\nds ( potatoes1 & /ir !m into x4 ,on ! f\r? day /ra9 & bottle x2 x w keep good = mon?s4 #bef4 ,homemade ,bread4--,put sev5 p\nds ( fl\r into a deep pan1 & make a holl[ 9 ! c5tre2 into ?is put "o qu>t ( luke-w>m wat]1 "o tablespoonful ( salt1 "o teaspoonful ( sug>1 & half a gill ( yea/2 h ready ?ree p9ts m ( w>m wat]1 & use z mu* ( x z is necess>y to make a r s(t d\gh1 mix+ & knead+ x well ) bo? h&s4 ,:5 x is smoo? & %9+ /rew a little fl\r ^u x1 lay a l>ge t[el ov] x fold$1 & set x 9 a w>m place by ! fire = f\r or five h\rs to rise2 !n knead x aga9 = fifte5 m9utes1 cov] x ) ! t[el1 & set x to rise once m2 !n divide x into two or f\r loaves1 & bake x 9 a quick ov54 ,?is quantity ( mat]ial w make eight p\nds ( bread1 & w require "o h\r's bak+ to two p\nds ( d\gh4 ,9 cold wea!r1 ! d\gh %\ld be mix$ 9 a w>m room1 & n all[$ to cool :ile ris+2 if x does n rise well1 set ! pan conta9+ x ov] a l>ge vessel ( boil+ wat]2 x is be/ to mix ! bread at night1 & let x rise till morn+1 9 a w>m & ev5 temp]ature4 #beg4 ,milk ,bread4--,take "o qu>t ( milk1 heat "o-?ird ( x1 & scald ) x half a p9t ( fl\r2 if ! milk is skimm$1 use a small piece ( butt]2 :5 ! batt] is cool1 add ! re/ ( ! milk1 "o cup ( hop yea/1 half a tablespoonful ( salt1 & fl\r en\gh to make x q /iff2 knead ! d\gh until x is f9e & smoo?1 & raise x ov] night4 ,?is quantity makes ?ree small loaves4 #beh4 ,rice ,bread4--,simm] "o p\nd ( rice 9 ?ree qu>ts ( wat] until ! rice is s(t1 & ! wat] evaporat$ or absorb$2 let x cool until x is only luke-w>m2 mix into x ne>ly f\r p\nds ( fl\r1 two teaspoonfuls ( salt1 & f\r tablespoonfuls ( yea/2 knead x until x is smoo? & %9+1 let x rise once be=e ! fire1 make x up into loaves ) ! little fl\r res]v$ f ! f\r p\nds1 & bake x ?or\ghly4 #bei4 ,potato ,bread4--,take good1 mealy boil$ potatoes1 9 ! proportion ( "o-?ird ( ! quantity ( fl\r y propose to use1 pass !m ?r\gh a co>se sieve into ! fl\r1 us+ a wood5 spoon & add+ en\gh cold wat] to enable y to pass !m ?r\gh readily2 use ! prop] quantity ( yea/1 salt1 & wat]1 & make up ! bread 9 ! usual way4 ,a sav+ ( at lea/ tw5ty p] c5t is ?us ga9$4 #bfj4 ,pull$ ,bread4--,take f ! ov5 an ord9>y loaf ( bread :5 x is ab\t half bak$1 & ) ! f+]s1 :ile x is yet hot1 pull x ap>t 9 egg-siz$ pieces ( irregul> %ape3 ?r[ !m ^u t9s1 & bake !m 9 a sl[ ov5 to a ri* br[n color4 ,?is bread is excell5t to eat ) *eese or w9e4 ,:]e bread is made ) bak+ p[d] ! foll[+ rules %\ld be closely obs]v$3 ,if any %ort5+ be us$1 x %\ld be rubb$ into ! fl\r be=e x is wet2 cold wat] or sweet milk %\ld always be us$ to wet x1 & ! d\gh %\ld be knead$ imm$iately1 & only long en\gh to ?or\ghly mix x & =m x into ! desir$ %ape2 x %\ld !n be plac$ 9 a well-heat$ ov5 & bak$ quickly--o!rwise ! c>bonic acid gas w escape be=e ! exp&$ cells are fix$ 9 ! bread1 & ?us ! lightness ( ! loaf w be impair$4 ,z a v l>ge m>g9 ( pr(it is indulg$ 9 by ! manufactur]s ( bak+ p[d]s1 we subjo9 a good =mula = mak+ ! article at home at a consid]able sav+4 #bfa4 ,bak+ ,p[d]4--,mix ?or\ghly by p[d]+ & sift+ toge!r sev]al times ! foll[+ +r$i5ts2 f\r ounces ( t>t>ic acid1 & six ounces ea* ( bi-c>bonate ( soda1 & />*4 ,keep ! mixture 9 an air-tight c4 ,! foll[+ receipts w be f\nd useful & easy3 #bfb4 ,loaf ,bread4--,sift toge!r two or ?ree times "o p\nd ( fl\r1 ?ree teaspoonfuls ( bak+ p[d]1 "o saltspoonful ( salt1 & "o teaspoonful ( f9e sug>2 mix ) en\gh cold sweet milk to make ! d\gh ( ! consi/5cy ( biscuit2 or1 if y h no milk1 use cold wat]4 ,"w ! d\gh only long en\gh to incorporate ! fl\r well ) ! milk or wat]2 put x into a bak+-pan butt]$ & slightly w>m$1 & set x imm$iately into a hot ov52 aft] ab\t five m9utes cov] x ) pap] s t ! cru/ may n =m s quickly z to prev5t ris+2 bake ab\t ?ree-qu>t]s ( an h\r4 ,?is bread is sweet & :olesome1 & may be eat5 by "s p]sons ^: dige/ion is imp]fect1 ) great] safety ?an yea/-f]m5t$ bread4 #bfc4 ,breakfa/ ,rolls4--,mix well by sift+1 "o p\nd ( fl\r1 ?ree teaspoonfuls ( bak+ p[d]1 half a teaspoonful ( salt1 & "o heap+ teaspoonful ( pulv]iz$ or f9e sug>2 into a small portion ( ! above rub two ounces ( l>d1 f9e & smoo?2 mix ) ! re/ ( ! fl\r1 & quickly wet x up ) en\gh cold milk to enable y to roll x out ab\t half an in* ?ick2 cut out ! d\gh ) a t9 %ape or ) a %>p knife1 9 ! =m ( diamonds1 lightly wet ! top ) wat]1 & d\ble !m half ov]4 ,put !m ^u a t91 butt]$ & w>m$1 & bake !m 9 a hot ov54 #bfd4 ,tea ,biscuit4--,mix z above1 us+ ! same proportions1 & cutt+ out ) a r\nd biscuit-cutt]2 :5 !y are bak$1 wa% !m ov] ) cold milk1 & return !m to ! ov5 = a mom5t to dry4 #bfe4 ,f+] ,biscuit4--,mix z above1 cut out ) a %>p knife 9 /rips ?ree in*es long1 "o in* wide1 & "o-qu>t] ( an in* ?ick2 lay !m ^u a butt]$ t9 s t !y w n t\*1 bru% !m ov] ) an egg beat5 up ) "o tablespoonful ( milk1 & bake !m 9 a hot ov54 #bff4 ,cream ,breakfa/ ,rolls4--,mix z above1 sub/itut+ cream = ! milk 9 moi/5+ ! d\gh2 cut !m out ) an oval cutt]1 two in*es long & "o & a half in*es wide2 bru% ! tops ) cream1 & pull !m slightly l5g?wise2 !n fold !m toge!r1 leav+ a slight projection ( ! "u side2 put !m on a butt]$ t91 bru% ! tops ) cream1 & bake !m 9 a hot ov54 #bfg4 ,breakfa/ ,twi/4--,mix z = breakfa/ rolls1 cut 9 /rips ?ree in*es long & half an in* ?ick2 roll ea* "o out ?9 at ! ends1 b leave ! c5tre ( ! orig9al ?ickness2 place ?ree /rips side by side1 braid !m toge!r1 & p9* ! ends to hold !m2 :5 ! twi/s are all made out1 lay !m ^u a butt]$ t91 bru% !m ov] ) milk1 & bake !m 9 a hot ov54 ,a little f9e sug> du/$ ov] ! tops glazes !m & improves _! flavor4 ,hot rolls & biscuits %\ld be s]v$ well cov]$ ) a napk94 #bfh4 ,h[ to fre%5 /ale ,bread4--,a loaf ( /ale bread plac$ 9 a close t9 vessel1 & /eam$ = half an h\r w be completely fre%5$4 #bfi4 ,toa/4--,b few p]sons "k h[ to prep>e toa/ prop]ly4 ,x %\ld be made ) ! aim ( evaporat+ f ! bread all ! sup]flu\s wat]1 & trans=m+ its t\gh & moi/ sub/ance into dige/ible food3 = ?is reason ! slices %\ld be expos$ gradually to heat ( a g5tle fire1 fir/ ^u "o side & !n ^u ! o!r1 = "o m9ute1 & aft] t !y may be toa/$ gold5-br[n2 at ?is /age x has become pure :eat f>9a1 & is n liable to produce acet\s f]m5tation 9 ! /oma*2 besides1 x w n[ absorb ! butt] ?or\ghly1 & bo? sub/ances w be 9 condition to be freely subject$ to ! action ( ga/ric juice1 & consequ5tly w be dige/$ ) ease4 ,dry toa/ %\ld be s5t to ! table ! in/ant x is made4 ,butt]$ toa/ %\ld be set into ! ov5 = ab\t five m9utes to r5d] x crisp4 ,,index4 la mode beef1 #ha ,an*ovies1 #cg ,apple ,cake1 #abb ,cu/>d1 #abc ,arr[root ,jelly1 #abf ,asp>agus ) melt$ butt]1 #ib ,bacon ,roly-poly1 #aac ,bak+ ,p[d]1 #aci ,b>ley ,bro? ) ,vegetables1 #ajg ,b>ley ,wat]1 #abh ,batt] = ,fry+1 #dg ,bay leaves1 #bj ,beans1 fri$1 #ih ,beef1 to *oose1 #af ,beef/eak = *ildr51 #abj juice1 #acb to broil1 #dc ,beef1 ,roa/1 ) ,york%ire ,pudd+1 #fi ,portuguese1 #dc ,beets1 bak$1 #ic ,biscuit1 #adj ,blackb]ry ,jam1 #aai ,blackfi%1 bak$1 #cb ,birds1 to *oose1 #ah ,boil$ ,di%es1 #gh ,b\quet ( ,sweet ,h]bs1 #bj ,bra9s1 fri$1 ) ,tomato ,sauce1 #ej ,bread1 #acd ,a]at$1 ,homemade1 #ace & ,butt]1 ,engli%1 #ci ,homemade1 #acf h[ to fre%5 /ale1 #ada ,loaf1 #aci ,milk1 #acf ,potato1 #ach ,pull$1 #ach ,rice1 #acf ,breakfa/ ,rolls & ,twi/1 #aci1 #adj ,brussels ,spr\ts1 #ic ,bubble & ,squeak1 #dd ,butt]1 ,epicurean1 #dj ,matre d',hotel1 #cc ,cabbage1 ,/uff$1 #id ,calf's ,foot ,jelly1 #abf ,liv]1 l>d$1 #ea ,c>amel1 #bd ,c>rot ,/ew1 #ii ,caulifl[]1 bak$1 #id ,*eese ,pudd+1 #ajc ,/raws1 #ci ,*ick51 broil$ = *ildr51 #abj ,bro?1 #aca ,fricassee1 #ee fri$ ,spani% /yle1 #ee ,jelly1 #aca m9c$ ) ,mac>oni1 #ef ,roa/1 #ge ,*ildr5's ,*apt]1 ,!1 #aaf ,*ops1 broil$1 #aai ,*[d]1 ,/4 ,james1 #cd ,clams1 to *oose1 #ai ,cock-a-leeky1 #aaa ,cod1 boil$ ) ,oy/] ,sauce1 #ca ,cond ,cru/s1 #cj ,consomm1 #be ,cookies1 #abb ,crabs1 to *oose1 #ai ,crack]s & ,m>malade1 #aca ,cr\tons1 #dc ,currants1 ripe1 #aai ,diet = ,bra9 ,work]s1 #ae = *ildr51 #aaf = ,invalids1 #abe = ,rapid ,work]s1 #ae = ,/eady ,work]s1 #ae ,dr9ks1 n\ri%+1 #abi refre%+1 #abg ,duck1 ,roa/1 ) ,wat]cresses1 #ge ,salmi (1 #eg to *oose1 #ag ,eggs1 au grat91 #ei boil$ = *ildr51 #abj ,bro?1 #abi poa*$1 #be /uff$1 #ei ,tea1 #abi ,entres1 #ea ,f>9a1 #acj ,gruel1 #acj ) ,fruit1 #abb ,fillet ( ,sole1 #cd ,fi%1 la bonne eau1 #ca l'eau de sel1 #ca la ,holl&aise1 #ca au c\rt b\illon1 #ca au bleu1 #ca ,cakes1 ,club ,h\se1 #ce ,*[d]1 #cd ,pudd+1 #ajd to *oose1 #ai ,w>m$ up1 #cf ,flaxse$ ,lemonade1 #abh ,fl\r1 to *oose1 #acd ,foods1 ,c>bonace\s1 #ae ,f>9ace\s1 #aja ,fle%-=m+1 #ae = ,*ildr51 #aah ,heat1 #ea ,nitrog5\s1 #ae ,nutriti\s1 #acj ,=cemeat = ,p\ltry1 #gd ,f[ls1 boil$ ) ,oy/] ,sauce1 #hb ,grill$1 #ef to *oose1 #ag ,fruit = ,*ildr51 #aag to *oose1 #ai ,gammon ,dumpl+1 #aab ,geese1 to *oose1 #ag ,g+]bread1 #abc ,glaze1 #fi ,gold5 ,buck1 #ch ,goose1 ,roa/1 ) ,onion ,sauce1 #gf ,gravy = ,roa/ ,meat1 #gj ,gre5 ,peas1 #ib ,gruels1 #abe ,ham & ,beans1 #ih ,ham1 boil$ ) ,madeira ,sauce #hj ,h>e1 civet (1 #eg ,jugg$1 #eh to *oose1 #ah ,haslet ,rag\t1 #aaa ,h]bs1 sweet1 #ai ,h]r+s1 pickl$1 #cg ,icel& ,moss ,*ocolate1 #abi ,is+lass ,milk1 #abg ,italian ,*eese1 #aaa ,jelly ,wat]1 #abh ,jelly1 ,bread1 #aca ,kidneys1 broil$1 #di /ew$1 #dd ,kolcannon1 #ii ,kromeskys ) ,spani% ,sauce1 #dg ,lamb1 epigramme (1 #de ,l>d+1 #ea ,l5tils1 #aja boil$1 #ajd fri$1 #aje /ew$1 #aje ,lettuce /uff$1 #ii ,liv] ,rolls1 #di ,lob/]s1 to *oose1 #ai ,mac>oni1 #fc ,milanaise /yle1 #fe ) ,b*amel ,sauce1 #fd ) ,*eese1 #ef ) ,tomato ,sauce1 #ff ,timbale (1 #ff ,mack]el1 pickl$1 #ajf ,m>9ade = beef1 #ha ,m>ket+1 #ae ,mayonnaise1 #hi ,mock ,crab1 #ci ,mu%rooms1 bak$1 #ii ,pudd+1 #ie ,mussels1 to *oose1 #ai ,mutton h>icot1 #de ,leg (1 #gi ,rag\t1 #aad ,/ew1 #de ?ree di%es f neck (4 #ajh to *oose1 #af ,norfolk ,dumpl+s1 #aje ,oatmeal ,porridge1 #ajc ,onions1 glaz$1 #ie ,s>atoga1 #ih ,omelettes1 h[ to make1 #fj ,ori5tal /yle1 #fc ,pla91 #fj ,spani% /yle1 #fb ) ,*eese1 #fa ) ,ham1 #fb ) ,h]bs1 #fa ) ,mu%rooms1 #fb ) ,oy/]s1 #fb ) ,pres]ves1 #fc ) ,tongue1 #fa ,oy/]s1 broil$1 #acb scallop$1 #cg to *oose1 #ai ,ox-he>t1 bak$1 #ac ,p>mesan ,*eese1 #fd ,p>snips1 /ew$1 #ajj ,p>tridge1 roa/1 #gg to *oose1 #ah ,peas & ,bacon1 #aad ,peas-,pudd+1 #ajb ,pheasants1 to *oose1 #ah ,pigeons1 broil$1 #eg to *oose1 #ag ,pigs' ,feet1 broil$1 #ed fri$1 #aji ,pig's ,tongue & ,bra9s1 #aaj ,pol5ta1 #ajd ,pork ,*ops ) ,curry1 #ec ,cutlets1 broil$1 #ec neck (1 #aji ,pie1 ,engli%1 #ed ,roa/1 ) ,apple ,sauce1 #gb to *oose1 #af ,p\ltry1 to *oose1 #af ,potatoes1 bak$1 #aba ,b]muda1 #ig boil$1 #ie boil$ = *ildr51 #aba boil$ 9 jackets1 #ig ,du*esse1 #ge ,lyonnaise1 #if ,p>isian1 #db ,pudd+1 #ajf new1 #ig ,s>atoga1 #ig sn[1 #ig /uff$1 #if ,pot-au-feu1 #aad ,quail1 to *oose1 #ah ,r$ ,cabbage1 #id ,r$ ,h]r+s ) ,potatoes1 #ajc ,reli%es1 #cg ,rice1 boil$1 #ed ,caudle1 #abg ,roa/s1 #fh to fro?1 #fi to glaze1 #fi to te/1 #fi ,rump ,/eak1 #dc ,sago ,gruel1 #abg ,milk1 #abg ,salad1 ,asp>agus1 #he ,caulifl[]1 #he ,d&elion1 #he ,gre5 ,pea1 #hf ,m9t1 #he ,na/urtium1 #hf ,oil1 #hd ,orange1 #hf ,%ad-roe1 #he ,sp9a*1 #hf ,spr+1 #hd ,tomato1 #hf ,wat]cress1 #he ,salad ,sauce1 ,an*ovy1 #hh ,cream1 #hg ,egg1 #hh ,engli%1 #hg ,gre5 ,remolade1 #hh ,hot1 #hh ,mayonnaise1 #hh ,oil1 #hh ,piquante1 #hg ,ravigote1 #hh ,remolade1 #hg ,roma9e1 #hi ,salmon ,/eak1 #acb ,salt ,cod ) ,p>snips1 #aje ,s>d9es1 #cg ,s&wi*es1 #cf ,sauce1 ,apple1 #gc ,b*amel1 #fe ,bread1 #gg ,cap]1 #gd ,cranb]ry1 #gi ,dut*1 #cf ,madeira1 #hj ,m9t1 cold1 #gb ,m9t1 hot1 #gb ,onion1 #gf ,oy/]1 #hb ,piquante1 #df ,rob]t1 #ec ,roma9e1 #gf ,spani%1 #df ,tomato1 #ei1 #ff ,vanilla ,cream1 #fg ,:ite1 ) ,eggs1 #eb ,:ite1 )\t ,eggs1 #ef ,scallops1 to *oose1 #ai ,scot* ,bro? ) ,meat1 #bg )\t ,meat1 #bf ,scot* ,cr[die1 #ajb ,%ad1 broil$1 #cc ,%eeps' ,kidneys1 broil$1 #di ,tongues ) ,sp9a*1 #dh ,side ,di%es1 #da ,smelts1 fri$1 #cc ,sole1 fillet (1 #cd ,s\p1 cle>1 #be to cl>ify1 #bc to flavor1 ?ick51 & color #bd ,l5til1 #bi ,mac>oni1 #bf ,pea1 #bi ,potato1 #ajb ,rice & ,tomato1 #bf ,sorrel1 #bh ,sp9a*1 #bg ,v]micelli1 #bf ,spaghetti1 #fd ,sp9a*1 boil$1 #di ,/uff+ = meat1 #ec ,veal1 #ga ,sage & ,onion1 #gf ,/rawb]ry ,%ortcake1 #abc ,/r+ ,beans1 #ib ,tapioca ,jelly1 #abg ,toad-9-!-hole1 #aab ,toa/1 #ada ,tomatoes1 broil$1 #ii /uff$1 #ih ,tripe & ,onions1 #aac ,tripe1 roa/$1 #aaj ,turkey1 ,roa/1 ) ,cranb]ry ,sauce1 #gc to *oose1 #gc ,turnips1 bak$1 #ie ,veal1 ,blanquette (1 #ea ,roa/ ,lo9 (1 #ga ,/uff$1 #eb to *oose1 #af ,vegetables1 #ia to *oose1 #ai to boil1 #ia ,v5ison1 to *oose1 #ah ,wat]1 filt]$1 #abh ,wel% ,r>ebit1 #ch ,wild ,duck1 ,roa/1 #gg to *oose1 #ah ,wild ,goose1 to *oose1 #ah ,woodcock1 to *oose1 #ah ,yea/ ,homebrew$1 #acg h[ to re/ore bitt]1 #acf h[ to re/ore s\r1 #acf ,york%ire ,pudd+1 #gj ---------------------------------------- ---------------- ,/&>diz$ punctuation ,/&>diz$ hyph5ations ,page #gf3 ,*ang$ pototoes to potatoes ,page #add3 ,*ang$ scollops to scallops ,index3 ,*ang$ ,pease ,pudd+ to ,peas-,pudd+ ,index3 ,numb]s ref] to page numb]s1 n recipe numb]s ---------------------------------------- ----------------